Remembered from the EPCOT International Flower & Garden Festival
While the EPCOT International Flower & Garden Festival, now blooming through June 2, may be most famous for its elaborate Disney character topiary displays, the farm-fresh flavors of its Outdoor Kitchens run a close second in the hearts (and stomachs) of the Disney Files staff. We’re particularly fond of the roasted corn salad we first tried in 2016 at “The Smokehouse: Barbecue and Brews” Outdoor Kitchen. We enjoyed it with ribs, but it’s equally good with fish or even on its own. Here’s the relatively simple recipe, courtesy of The Official Disney Parks Celebration Cookbook by Pam Brandon and the Disney Chefs. It’s just one of the book’s 101 recipes for dishes and drinks that have tempted tastebuds during fan-favorite festivals at Walt Disney World Resort or Disneyland Resort, including, not only the EPCOT International Flower & Garden Festival, but also the EPCOT International Festival of the Arts, the Disney California Adventure Food & Wine Festival, the EPCOT International Food & Wine Festival and winter holiday celebrations on both coasts.
To prepare your Roasted Corn: You’ll need eight ears of corn, still in the husks, and a tablespoon of coarse salt. Pull outer husks down each ear of corn to its base, then strip the silks by hand and fold the husks back into place. Soak ears of corn in cold water with a tablespoon of salt for 20 minutes.
While they soak, heat your grill to medium. After their soak, remove the corn, shake off excess water and place corn on the grill, turning every few minutes until kernels are tender when pierced with a knife (about 15 minutes). Remove cooked corn from grill, remove husks, cool completely, and then cut the kernels from the cobs.
To prepare your Roasted Poblano: Heat grill or griddle until very hot (we recommend medium- high). Place one whole, fresh poblano pepper on cooking surface and cook until skin is blackened and flesh is soft, turning often (3-5 minutes per side). Remove from grill and cover (with foil or a pan lid), allowing the pepper to steam in its residual heat for 10-15 minutes. Peel off blackened skin, remove seeds and dice the remaining pepper flesh.
Salad Ingredients:
Roasted Corn (see above) Roasted Poblano (see above) 2 jalapeño peppers, diced
1 small red onion, diced
1 sweet red pepper, diced
½ cup mayonnaise
1 cup fresh lime juice
¼ cup chopped fresh cilantro Coarse salt, to taste
Freshly ground black pepper, to taste
Salad Steps:
Combine your roasted corn, roasted poblano, jalapeño peppers, red onions and red pepper in a medium-sized mixing bowl. In a separate, smaller bowl, whisk together mayonnaise and lime juice. Stir in cilantro. Pour over vegetables, stirring well. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in the restaurant kitchen. The flavor profile may vary from the restaurant’s version.
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