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A Florida Springtime Recipe From Epcot International Flower & Garden Festival

Florida’s corn season falls right in the middle of the Epcot International Flower & Garden Festival – but even if you live where corn is a summer treat, you’ll enjoy this recipe from THE SMOKEHOUSE: Barbecue and Brews, one of the 13 Outdoor Kitchens at this year’s festival that runs through May 30.

This Roasted Corn Salad is served with smoked pork ribs, but you could also serve it with grilled fish or roast pork – or all by itself. At the festival, pair it with Uncle Matt’s Organic Grapefruit Pale Ale or Shipyard Maple Bacon Stout, both on tap at THE SMOKEHOUSE.

Along with lots of new tastes around World Showcase Lagoon, the sheer splendor of thousands of blooms takes Epcot to a whole new level of beauty. Check out the first-ever Huey, Dewey and Louie topiaries that feature Donald’s nephews inspired by a 1943 Donald Duck comic book called “The Victory Garden” (at the park’s front entrance garden). Take time for a free gardening seminar or two, then end the day at a Garden Rocks concert in America Gardens Theatre.

For more information about the 23rd Epcot International Flower & Garden Festival, go to FreshEpcot.com. The festival, including all gardening programs and exhibits, is included in regular Epcot admission.

Roasted Corn Salad
Serves 4-6

  • 8 ears corn, still in husks
  • 1 fresh poblano pepper
  • 2 jalapeños, diced
  • 1 small red onion, diced
  • 1 sweet red pepper, diced
  • 1 cup fresh lime juice
  • 1/2 cup mayonnaise
  • 1/4 cup chopped fresh cilantro
  • Coarse salt, freshly ground black pepper, to taste

For roasted corn:

  1. Pull outer husks down ear to base. Strip silk by hand, then fold husks back into place. Soak ears of corn in cold water with 1 tablespoon salt for 20 minutes.
  2. Heat the grill or griddle pan to medium. Remove corn from water and shake off excess. Place corn directly on grill, turning every few minutes until kernels are tender when pierced with a knife, about 15 minutes.
  3. Remove from grill, remove husk, and cool completely.
  4. Cut kernels from cobs.

For roasted poblano:

  1. Heat a grill or griddle pan until very hot. Place whole pepper on cooking surface and cook until skin is completely charred and flesh is soft, turning often, about 3-5 minutes per side.
  2. Remove from grill and cover so that peppers will steam for 10-15 minutes.
  3. Peel skin, remove seeds and dice.

For Roasted Corn Salad:

  1. Combine corn, poblano, jalapeños, red onion, and red pepper in a medium mixing bowl.
  2. In a separate smaller bowl, whisk together mayonnaise and lime juice; stir in cilantro.
  3. Pour over vegetables, stirring well. Season with salt and pepper.
  4. Cover and refrigerate until ready to serve.