3 cobs corn kernels cut off (about 1 1/2 cups)
1/2 poblano pepper diced
1/2 red sweet pepper diced
1 Tbsp olive oil
Salt and freshly ground pepper
1/2 cup cider vinegar
1 Tbsp white sugar
1 1/2 tsp kosher salt
1/2 red onion sliced
2 Tbsp sour cream
Juice of 1/4 lime
Pinch cumin or cayenne (optional)
Pinch salt and freshly ground pepper
Crumbled feta cheese
Chopped fresh cilantro
Do ahead: Make quick pickled onions by combining all the ingredients in a medium bowl. Cover and set on the counter for at least 1 hour before using. (Do way ahead! Make well ahead, cover and refrigerate. These will keep in the fridge for at least a week!)
Place skillet in cold oven. Preheat oven to 400 F., leaving the skillet in the preheating oven to heat. Allow skillet to stay in the oven 5-10 after oven is preheated.
Meanwhile, cut kernels off corn and combine in a bowl with the diced peppers. Drizzle with olive oil and season with a bit of salt and freshly ground pepper. Stir well to combine.
When skillet is good and hot, carefully remove from oven and add corn mixture. Quickly spread in an even layer and place in oven. Roast for 15 minutes, stirring once half way through. Remove skillet and stir mixture. Turn oven on to broil and place under the broiler (about 6 inches from heat) and allow to broil until corn/peppers begin to char (about 5 minutes, but watch closely so it doesn’t burn). Remove from oven and allow to cool to warm.m
To serve, top with crumbled feta cheese, a scattering of pickled onions, chopped cilantro and a drizzle of crema, if desired.