{"id":13473,"date":"2025-06-25T05:57:47","date_gmt":"2025-06-25T05:57:47","guid":{"rendered":"https:\/\/cocinando.us\/?p=13473"},"modified":"2025-06-25T05:57:47","modified_gmt":"2025-06-25T05:57:47","slug":"this-quick-charred-corn-salad-brings-big-summer-energy-no-grill-required","status":"publish","type":"post","link":"https:\/\/cocinando.us\/?p=13473","title":{"rendered":"This Quick Charred Corn Salad Brings Big Summer Energy (No Grill Required)"},"content":{"rendered":"<p> <br \/>\n<br \/><img decoding=\"async\" src=\"https:\/\/www.seriouseats.com\/thmb\/P4vmwC8piyqk9rSYNLC-HTkas2Q=\/filters:no_upscale():max_bytes(150000):strip_icc():format(jpeg)\/20250624-SEA-cornsalad-FrederickHardyII-HERO-ba53dee362304b6eb2305cb32ed738d8.jpg\" \/><\/p>\n<div id=\"article__header--project_1-0\" data-sc-sticky-offset=\"200\" data-sc-ad-label-height=\"11\" data-sc-ad-track-spacing=\"100\" data-sc-min-track-height=\"250\" data-sc-max-track-height=\"600\" data-sc-breakpoint=\"50em\" data-sc-load-immediate=\"1\" data-sc-content-positions=\"[1, 1, 1, 1, 1, 1, 1]\" data-bind-scroll-on-start=\"true\">\n<div id=\"mntl-sc-block_1-0\" class=\"comp mntl-sc-block lifestyle-sc-block-callout mntl-sc-block-callout mntl-block theme-whyitworks text-passage\" data-tracking-id=\"mntl-sc-block-callout\" data-tracking-container=\"true\">\n<h3 id=\"mntl-sc-block-callout-heading_1-0\" class=\"comp mntl-sc-block-callout-heading mntl-text-block\">Why It Works<\/h3>\n<div id=\"mntl-sc-block-callout-body_1-0\" class=\"comp mntl-sc-block-callout-body mntl-text-block text-passage\">\n<ul>\n<li>Searing whole ears of corn and the poblano in a hot cast iron skillet builds deep, smoky flavor without needing a grill.<\/li>\n<li>Steaming the poblano while it cools loosens its charred skin, making it easier to peel.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<p id=\"mntl-sc-block_2-0\" class=\"comp mntl-sc-block mntl-sc-block-html\"> It&#8217;s not summer without corn, but grilled corn on the cob isn&#8217;t the only way to enjoy it. This easy salad delivers smoky, charred kernels without ever touching the grill, thanks to a ripping-hot cast iron skillet that caramelizes the corn and chars a poblano chile to perfection. Tossed warm with creamy avocado, sharp scallions, and crumbled queso fresco in a bright, garlicky lime dressing, it&#8217;s layered, punchy, and satisfying.\n<\/p>\n<p id=\"mntl-sc-block_4-0\" class=\"comp mntl-sc-block mntl-sc-block-html\"> The recipe comes from my colleague, <a href=\"https:\/\/www.seriouseats.com\/elizabeth-mervosh-7486583\" data-component=\"link\" data-source=\"inlineLink\" data-type=\"internalLink\" data-ordinal=\"1\" target=\"_blank\" rel=\"noopener\">Elizabeth Mervosh<\/a>, who developed it in our Birmingham, Alabama, test kitchen. She set out to create a corn salad with real presence\u2014not one with mild, steamed kernels, but one with deeply caramelized edges on each kernel and a kiss of smokiness. A cast iron skillet makes this possible. It retains heat exceptionally well, helping the corn and poblano achieve the kind of char you&#8217;d normally expect from an outdoor grill\u2014but faster, and with way less cleanup. Cooking them side by side in the same screaming-hot pan delivers that complex, smoky flavor.\n<\/p>\n<p id=\"mntl-sc-block_6-0\" class=\"comp mntl-sc-block mntl-sc-block-html\"> Once chopped, the still-warm vegetables are tossed with a dressing of lime juice, serrano chile, garlic, and olive oil, so the flavors distribute evenly and cling to every bite. Just-ripe avocados hold their shape and add creaminess without collapsing, scallions bring a bite, and queso fresco offers a salty richness, while cilantro and lime keep it fresh and bright.\n<\/p>\n<figure id=\"mntl-sc-block_8-0\" class=\"comp mntl-sc-block lifestyle-sc-block-image mntl-sc-block-image mntl-sc-block-image--no-theme no-theme figure-landscape figure-high-res\"><figcaption id=\"mntl-figure-caption_1-0\" class=\"comp mntl-figure-caption text-utility-100 figure-article-caption\"> <span class=\"figure-article-caption-owner\"><\/p>\n<p>Serious Eats\/ Frederick Hardy II,\u00a0Prop Stylist: Christina Daley,\u00a0Food Stylist: Margaret Dickey<\/p>\n<p><\/span><br \/>\n<\/figcaption><\/figure>\n<p id=\"mntl-sc-block_9-0\" class=\"comp mntl-sc-block mntl-sc-block-html\"> Resist the urge to dive right in and instead let the dressed salad sit in the fridge for an hour to help maximize those zesty, summery flavors. Crushed corn chips on top are technically optional, but I highly recommend them for a playful crunch and a welcome contrast.<\/p>\n<div id=\"mntl-sc-block_11-0\" class=\"comp mntl-sc-block lifestyle-sc-block-callout mntl-sc-block-callout mntl-block theme-editorsnote text-passage\" data-tracking-id=\"mntl-sc-block-callout\" data-tracking-container=\"true\">\n<h3 id=\"mntl-sc-block-callout-heading_2-0\" class=\"comp mntl-sc-block-callout-heading mntl-text-block\"\/>\n<div id=\"mntl-sc-block-callout-body_2-0\" class=\"comp mntl-sc-block-callout-body mntl-text-block text-passage\">\n<p><em>This recipe was developed by Elizabeth <\/em>Mervosh<em>; the headnote was written by Laila Ibrahim.<\/em><\/p>\n<\/div>\n<\/div>\n<\/div>\n<div id=\"structured-project-content_1-0\">\n<div id=\"recipe-decision-block_1-0\" class=\"comp recipe-decision-block\">\n<h2 class=\"recipe-decision-block__title\">This Quick Charred Corn Salad Brings Big Summer Energy (No Grill Required)<\/h2>\n<p>\n<button id=\"relish-save-meta_1-0\" class=\"comp relish-save-meta relish-save mntl-relish-save-btn mntl-button\" data-tracking-container=\"true\"> Save<br \/>\n<svg class=\"icon icon-save-meta mntl-button__icon relish-save-icon\">\n<use xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" xlink:href=\"#icon-save-meta\" href=\"#icon-save-meta\"\/>\n<\/svg><br \/>\n<\/button>\n <\/p>\n<\/div>\n<p> <button id=\"mm-recipes-cook-mode__button-1-0\" class=\"mm-recipes-cook-mode__button\" aria-pressed=\"false\" aria-label=\"Toggle Cook Mode\" data-tracking-container=\"true\" data-tracking-category=\"User Recipe Action\" data-tracking-subcategory=\"Cook Mode\" data-tracking-subtype=\"On\"><br \/>\n<span class=\"mm-recipes-cook-mode__slider\"\/><br \/>\n<\/button><br \/>\n<span class=\"mm-recipes-cook-mode__label\"><br \/>\nCook Mode<br \/>\n<span class=\"mm-recipes-cook-mode__optional-note\">(Keep screen awake)<\/span><br \/>\n<\/span>\n<\/p>\n<section id=\"section--ingredients_1-0\" class=\"comp section--ingredients section\">\n<div class=\"loc section-content section__content \">\n<div id=\"structured-ingredients_1-0\" class=\"comp structured-ingredients\">\n<ul class=\"structured-ingredients__list text-passage\">\n<li class=\"structured-ingredients__list-item\">\n<p><span data-ingredient-quantity=\"true\">3<\/span> <span data-ingredient-unit=\"true\">ears<\/span> fresh\u00a0<span data-ingredient-name=\"true\">corn<\/span>, husked<\/p>\n<\/li>\n<li class=\"structured-ingredients__list-item\">\n<p><span data-ingredient-quantity=\"true\">1<\/span> <span data-ingredient-unit=\"true\">medium<\/span> <span data-ingredient-name=\"true\">poblano chile<\/span> (about <span data-ingredient-quantity=\"true\">3<\/span> <span data-ingredient-unit=\"true\">ounces<\/span>; <span data-ingredient-quantity=\"true\">85<\/span> <span data-ingredient-unit=\"true\">g<\/span>)\u00a0<\/p>\n<\/li>\n<li class=\"structured-ingredients__list-item\">\n<p><span data-ingredient-quantity=\"true\">1\/4<\/span> <span data-ingredient-unit=\"true\">cup<\/span>, plus <span data-ingredient-quantity=\"true\">1<\/span> <span data-ingredient-unit=\"true\">tablespoon<\/span> (<span data-ingredient-quantity=\"true\">75<\/span> <span data-ingredient-unit=\"true\">ml<\/span>) <span data-ingredient-name=\"true\">olive oil<\/span>, divided<\/p>\n<\/li>\n<li class=\"structured-ingredients__list-item\">\n<p><span data-ingredient-quantity=\"true\">1\/2<\/span> <span data-ingredient-unit=\"true\">teaspoon<\/span> <span data-ingredient-name=\"true\">grated lime zest<\/span> plus <span data-ingredient-quantity=\"true\">1\/4<\/span> <span data-ingredient-unit=\"true\">cup<\/span> (<span data-ingredient-quantity=\"true\">60<\/span> <span data-ingredient-unit=\"true\">ml<\/span>) <span data-ingredient-name=\"true\">fresh juice<\/span> (from <span data-ingredient-quantity=\"true\">2<\/span> <span data-ingredient-unit=\"true\">small<\/span> <span data-ingredient-name=\"true\">limes<\/span>)<\/p>\n<\/li>\n<li class=\"structured-ingredients__list-item\">\n<p><span data-ingredient-quantity=\"true\">1\/4<\/span> <span data-ingredient-unit=\"true\">cup<\/span> (<span data-ingredient-quantity=\"true\">5<\/span> <span data-ingredient-unit=\"true\">g<\/span>) <span data-ingredient-name=\"true\">cilantro leaves and tender stems<\/span>, finely chopped<\/p>\n<\/li>\n<li class=\"structured-ingredients__list-item\">\n<p><span data-ingredient-quantity=\"true\">1<\/span> (about <span data-ingredient-quantity=\"true\">15<\/span> <span data-ingredient-unit=\"true\">g<\/span>) <span data-ingredient-name=\"true\">serrano chile<\/span>, thinly sliced<\/p>\n<\/li>\n<li class=\"structured-ingredients__list-item\">\n<p><span data-ingredient-quantity=\"true\">2<\/span> <span data-ingredient-name=\"true\">garlic <\/span><span data-ingredient-unit=\"true\">cloves<\/span>, minced<\/p>\n<\/li>\n<li class=\"structured-ingredients__list-item\">\n<p><span data-ingredient-quantity=\"true\">1 1\/2<\/span> <span data-ingredient-unit=\"true\">teaspoons<\/span> <span data-ingredient-name=\"true\">Diamond Crystal kosher salt<\/span>; for table salt, use half as much by volume<\/p>\n<\/li>\n<li class=\"structured-ingredients__list-item\">\n<p><span data-ingredient-quantity=\"true\">1\/2<\/span> <span data-ingredient-unit=\"true\">teaspoon<\/span> freshly\u00a0<span data-ingredient-name=\"true\">ground black pepper<\/span><\/p>\n<\/li>\n<li class=\"structured-ingredients__list-item\">\n<p><span data-ingredient-quantity=\"true\">2<\/span> <span data-ingredient-unit=\"true\">medium<\/span>\u00a0<span data-ingredient-name=\"true\">Hass avocados<\/span>\u00a0(<span data-ingredient-quantity=\"true\">12<\/span> <span data-ingredient-unit=\"true\">ounces<\/span>; <span data-ingredient-quantity=\"true\">340<\/span> <span data-ingredient-unit=\"true\">g<\/span>), halved, pitted, and cut into 1\/2-inch pieces (see notes)<\/p>\n<\/li>\n<li class=\"structured-ingredients__list-item\">\n<p><span data-ingredient-quantity=\"true\">1<\/span> <span data-ingredient-unit=\"true\">scallion<\/span>, <span data-ingredient-name=\"true\">white and light green parts<\/span> (about <span data-ingredient-quantity=\"true\">3<\/span> <span data-ingredient-unit=\"true\">tablespoons<\/span>)<\/p>\n<\/li>\n<li class=\"structured-ingredients__list-item\">\n<p><span data-ingredient-quantity=\"true\">1\/2<\/span> <span data-ingredient-unit=\"true\">cup<\/span> <span data-ingredient-name=\"true\">crumbled queso fresco<\/span> (<span data-ingredient-quantity=\"true\">2<\/span> <span data-ingredient-unit=\"true\">ounces<\/span>; <span data-ingredient-quantity=\"true\">56<\/span> <span data-ingredient-unit=\"true\">g<\/span>)<\/p>\n<\/li>\n<li class=\"structured-ingredients__list-item\">\n<p><span data-ingredient-quantity=\"true\">1\/2<\/span> <span data-ingredient-unit=\"true\">cup<\/span> <span data-ingredient-name=\"true\">crushed corn chips, such as Fritos<\/span> (<span data-ingredient-quantity=\"true\">1 1\/4<\/span> <span data-ingredient-unit=\"true\">ounce<\/span>; <span data-ingredient-quantity=\"true\">35<\/span> <span data-ingredient-unit=\"true\">g<\/span>), optional<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/section>\n<section id=\"section--instructions_1-0\" class=\"comp section--instructions section\">\n<div class=\"loc section-content section__content \">\n<div id=\"structured-project__steps_1-0\" class=\"comp structured-project__steps mntl-sc-page mntl-block text-passage structured-content\" data-sc-sticky-offset=\"60\" data-sc-ad-label-height=\"24\" data-sc-ad-track-spacing=\"100\" data-sc-min-track-height=\"250\" data-sc-max-track-height=\"600\" data-sc-breakpoint=\"50em\" data-sc-load-immediate=\"1\" data-sc-content-positions=\"[300,600,900,1200,1500,1800,2100]\" data-bind-scroll-on-start=\"true\">\n<ol id=\"mntl-sc-block_12-0\" class=\"comp mntl-sc-block mntl-sc-block-startgroup mntl-sc-block-group--OL\">\n<li id=\"mntl-sc-block_13-0\" class=\"comp mntl-sc-block mntl-sc-block-startgroup mntl-sc-block-group--LI\">\n<p id=\"mntl-sc-block_14-0\" class=\"comp mntl-sc-block mntl-sc-block-html\"> Preheat a large cast iron skillet over medium-high until hot, about 5 minutes. Meanwhile, coat corn ears and poblano with 1 tablespoon oil. Add corn and poblano to hot skillet and cook, turning occasionally, until tender and lightly charred, 13 to 16 minutes. Transfer corn to large plate.\n<\/p>\n<figure id=\"mntl-sc-block_15-0\" class=\"comp mntl-sc-block lifestyle-sc-block-image mntl-sc-block-image mntl-sc-block-image--no-theme no-theme figure-landscape figure-high-res\"><figcaption id=\"mntl-figure-caption_2-0\" class=\"comp mntl-figure-caption text-utility-100 figure-article-caption\"> <span class=\"figure-article-caption-owner\"><\/p>\n<p>Serious Eats\/ Frederick Hardy II,\u00a0Prop Stylist: Christina Daley,\u00a0Food Stylist: Margaret Dickey<\/p>\n<p><\/span><br \/>\n<\/figcaption><\/figure>\n<\/li>\n<li id=\"mntl-sc-block_18-0\" class=\"comp mntl-sc-block mntl-sc-block-startgroup mntl-sc-block-group--LI\">\n<p id=\"mntl-sc-block_19-0\" class=\"comp mntl-sc-block mntl-sc-block-html\"> Transfer poblano to a large bowl, cover tightly with plastic wrap or a tightly fitting lid, and let sit until cooled, 5 to 10 minutes.\n<\/p>\n<figure id=\"mntl-sc-block_20-0\" class=\"comp mntl-sc-block lifestyle-sc-block-image mntl-sc-block-image mntl-sc-block-image--no-theme no-theme figure-landscape figure-high-res\"><figcaption id=\"mntl-figure-caption_3-0\" class=\"comp mntl-figure-caption text-utility-100 figure-article-caption\"> <span class=\"figure-article-caption-owner\"><\/p>\n<p>Serious Eats\/ Frederick Hardy II,\u00a0Prop Stylist: Christina Daley,\u00a0Food Stylist: Margaret Dickey<\/p>\n<p><\/span><br \/>\n<\/figcaption><\/figure>\n<\/li>\n<li id=\"mntl-sc-block_23-0\" class=\"comp mntl-sc-block mntl-sc-block-startgroup mntl-sc-block-group--LI\">\n<p id=\"mntl-sc-block_24-0\" class=\"comp mntl-sc-block mntl-sc-block-html\"> Meanwhile, in a medium bowl, combine lime zest and juice, cilantro, serrano, garlic, salt, pepper, and remaining 1\/4 cup oil; stir to combine.\n<\/p>\n<figure id=\"mntl-sc-block_25-0\" class=\"comp mntl-sc-block lifestyle-sc-block-image mntl-sc-block-image mntl-sc-block-image--no-theme no-theme figure-landscape figure-high-res\"><figcaption id=\"mntl-figure-caption_4-0\" class=\"comp mntl-figure-caption text-utility-100 figure-article-caption\"> <span class=\"figure-article-caption-owner\"><\/p>\n<p>Serious Eats\/ Frederick Hardy II,\u00a0Prop Stylist: Christina Daley,\u00a0Food Stylist: Margaret Dickey<\/p>\n<p><\/span><br \/>\n<\/figcaption><\/figure>\n<\/li>\n<li id=\"mntl-sc-block_28-0\" class=\"comp mntl-sc-block mntl-sc-block-startgroup mntl-sc-block-group--LI\">\n<p id=\"mntl-sc-block_29-0\" class=\"comp mntl-sc-block mntl-sc-block-html\"> Transfer cooled poblano to a cutting board. Using a clean kitchen towel or paper towels, peel off charred skin. Halve poblano lengthwise and remove seeds and stem. Finely chop poblano and return to large bowl.\n<\/p>\n<figure id=\"mntl-sc-block_30-0\" class=\"comp mntl-sc-block lifestyle-sc-block-image mntl-sc-block-image mntl-sc-block-image--no-theme no-theme figure-landscape figure-high-res\"><figcaption id=\"mntl-figure-caption_5-0\" class=\"comp mntl-figure-caption text-utility-100 figure-article-caption\"> <span class=\"figure-article-caption-owner\"><\/p>\n<p>Serious Eats\/ Frederick Hardy II,\u00a0Prop Stylist: Christina Daley,\u00a0Food Stylist: Margaret Dickey<\/p>\n<p><\/span><br \/>\n<\/figcaption><\/figure>\n<\/li>\n<li id=\"mntl-sc-block_33-0\" class=\"comp mntl-sc-block mntl-sc-block-startgroup mntl-sc-block-group--LI\">\n<p id=\"mntl-sc-block_34-0\" class=\"comp mntl-sc-block mntl-sc-block-html\"> Using your preferred method for cutting corn from the cob, <a href=\"https:\/\/www.seriouseats.com\/how-to-buy-prep-cut-fresh-corn\" data-component=\"link\" data-source=\"inlineLink\" data-type=\"internalLink\" data-ordinal=\"1\" target=\"_blank\" rel=\"noopener\">remove kernels<\/a>. Transfer corn kernels to bowl with poblano.\n<\/p>\n<figure id=\"mntl-sc-block_35-0\" class=\"comp mntl-sc-block lifestyle-sc-block-image mntl-sc-block-image mntl-sc-block-image--no-theme no-theme figure-landscape figure-high-res\"><figcaption id=\"mntl-figure-caption_6-0\" class=\"comp mntl-figure-caption text-utility-100 figure-article-caption\"> <span class=\"figure-article-caption-owner\"><\/p>\n<p>Serious Eats\/ Frederick Hardy II,\u00a0Prop Stylist: Christina Daley,\u00a0Food Stylist: Margaret Dickey<\/p>\n<p><\/span><br \/>\n<\/figcaption><\/figure>\n<\/li>\n<li id=\"mntl-sc-block_38-0\" class=\"comp mntl-sc-block mntl-sc-block-startgroup mntl-sc-block-group--LI\">\n<p id=\"mntl-sc-block_39-0\" class=\"comp mntl-sc-block mntl-sc-block-html\"> Add avocado, scallion, and lime-cilantro vinaigrette to bowl with corn and poblano; stir to combine. Cover and refrigerate for at least 30 minutes and 1 hour. Transfer mixture to a large serving plate or bowl and top with queso fresco and corn chips, if using. Serve.\n<\/p>\n<figure id=\"mntl-sc-block_40-0\" class=\"comp mntl-sc-block lifestyle-sc-block-image mntl-sc-block-image mntl-sc-block-image--no-theme no-theme figure-portrait figure-high-res\"><figcaption id=\"mntl-figure-caption_7-0\" class=\"comp mntl-figure-caption text-utility-100 figure-article-caption\"> <span class=\"figure-article-caption-owner\"><\/p>\n<p>Serious Eats\/ Frederick Hardy II,\u00a0Prop Stylist: Christina Daley,\u00a0Food Stylist: Margaret Dickey<\/p>\n<p><\/span><br \/>\n<\/figcaption><\/figure>\n<\/li>\n<\/ol>\n<p><span class=\"heading-toc\" id=\"toc-equipment\"\/><\/p>\n<h2 id=\"mntl-sc-block_44-0\" class=\"comp mntl-sc-block lifestyle-sc-block-heading mntl-sc-block-heading\"> <span class=\"mntl-sc-block-heading__text\"> Equipment <\/span> <\/h2>\n<p id=\"mntl-sc-block_45-0\" class=\"comp mntl-sc-block mntl-sc-block-html\"> Large cast iron skillet\n<\/p>\n<p><span class=\"heading-toc\" id=\"toc-notes\"\/><\/p>\n<h2 id=\"mntl-sc-block_47-0\" class=\"comp mntl-sc-block lifestyle-sc-block-heading mntl-sc-block-heading\"> <span class=\"mntl-sc-block-heading__text\"> Notes <\/span> <\/h2>\n<p id=\"mntl-sc-block_48-0\" class=\"comp mntl-sc-block mntl-sc-block-html\"> For best results, use just-ripe avocados so they hold their shape in the corn salad.\n<\/p>\n<p><span class=\"heading-toc\" id=\"toc-make-ahead-and-storage\"\/><\/p>\n<h2 id=\"mntl-sc-block_50-0\" class=\"comp mntl-sc-block lifestyle-sc-block-heading mntl-sc-block-heading\"> <span class=\"mntl-sc-block-heading__text\"> Make-Ahead and Storage <\/span> <\/h2>\n<p id=\"mntl-sc-block_51-0\" class=\"comp mntl-sc-block mntl-sc-block-html\"> Avocado corn salad can be prepared up to 2 days in advance without the avocado, queso, or corn chips. Store and refrigerate in an airtight container. Fold in the avocado and top with queso and corn chips just before serving.\n<\/p>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<p><br \/>\n<br \/><a href=\"https:\/\/www.seriouseats.com\/corn-avocado-salad-recipe-11760495\" target=\"_blank\" rel=\"noopener\">Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Why It Works Searing whole ears of corn and the poblano in a hot cast iron skillet builds deep, smoky flavor without needing a grill. Steaming the poblano while it cools loosens its charred skin, making it easier to peel. It&#8217;s not summer without corn, but grilled corn on the cob isn&#8217;t the only way [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":13474,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"https:\/\/www.seriouseats.com\/thmb\/YbvuUjul9QRVeJWUlNGWwbUwspo=\/1500x0\/filters:no_upscale():max_bytes(150000):strip_icc()\/20250624-SEA-cornsalad-FrederickHardyII-HERO-ba53dee362304b6eb2305cb32ed738d8.jpg","fifu_image_alt":"","footnotes":""},"categories":[37],"tags":[],"dealstore":[],"offerexpiration":[],"class_list":["post-13473","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/cocinando.us\/index.php?rest_route=\/wp\/v2\/posts\/13473","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cocinando.us\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cocinando.us\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cocinando.us\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cocinando.us\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13473"}],"version-history":[{"count":0,"href":"https:\/\/cocinando.us\/index.php?rest_route=\/wp\/v2\/posts\/13473\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cocinando.us\/index.php?rest_route=\/wp\/v2\/media\/13474"}],"wp:attachment":[{"href":"https:\/\/cocinando.us\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13473"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cocinando.us\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13473"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cocinando.us\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13473"},{"taxonomy":"dealstore","embeddable":true,"href":"https:\/\/cocinando.us\/index.php?rest_route=%2Fwp%2Fv2%2Fdealstore&post=13473"},{"taxonomy":"offerexpiration","embeddable":true,"href":"https:\/\/cocinando.us\/index.php?rest_route=%2Fwp%2Fv2%2Fofferexpiration&post=13473"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}