Jicama, Corn and Poblano Salad with Creamy Dressing
| Yield: | 1 Servings |
| Categories: |
| 1 | qt | Romaine lettuce |
| 1 | c | Fresh corn kernels |
| 1 | c | Peeled jicama sticks |
| 1/4 | c | Fresh lime juice |
| 1 | ts | Salt |
| Chile powder or paprika Dressing | ||
| 3 | Tomatillos | |
| 1 | c | Sour cream |
| 2 | Garlic cloves | |
| 1/2 | ts | Salt |
| Freshly ground pepper to taste | ||
| 1/2 | c | Cilantro leaves |
| 1 | Charred green chile; peeled and seeded (may use canned) | |
| 2 | tb | Chives |
| 1/4 | c | Grated cotija or Parmesan cheese |
| 1 | tb | Lime marinade from jicama Chile Strips |
| 2 | Poblano or Anaheim chiles | |
| 1 | Egg; beaten | |
| 1/2 | c | Stone-ground cornmeal |
| 1/4 | c | Canola oil |
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