Grilled Corn Poblano Salad with Chipotle Vinaigrette

Grilled Corn Poblano Salad with Chipotle Vinaigrette Recipe
Photo: Peden & Munk; Styling: Amy Wilson

 

When cutting corn kernels from the cob, stand it in a bowl and slice down the cob's sides; the bowl corrals the flying kernels.

Yield:

Serves 6 to 8 (makes 3 1/2 cups)

Recipe from

Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 283
Caloriesfromfat 35 %
Protein 5.7 g
Fat 11 g
Satfat 1.2 g
Carbohydrate 43 g
Fiber 1.7 g
Sodium 171 mg
Cholesterol 0.0 mg

Ingredients

3 ears corn, shucked
1 poblano chile
3 tablespoons canola oil, divided
1 tablespoon lime juice
1 teaspoon finely chopped canned chipotle chile
1/2 teaspoon kosher salt
1 avocado, cut into chunks
1/4 cup cilantro leaves
1/2 cup slivered sweet onion, rinsed, patted dry

Preparation

1. Heat grill to high (450° to 550°). Rub corn and poblano with 1 tbsp. oil. Grill both, turning occasionally, until poblano is mostly blackened, 5 to 10 minutes, and some corn kernels have browned, 10 to 20 minutes. Let cool.

2. Working with one at a time, stand corncobs in a large bowl and slice down the sides; the bowl corrals flying kernels. Peel and seed poblano, cut into 1/2-in. pieces, and add to corn. In a small bowl, whisk remaining 2 tbsp. oil with the lime juice, chipotle chile, and salt.

3. Stir avocado, cilantro, and onion into corn mixture along with chipotle dressing.

Note: Nutritional analysis is per 1/2-cup serving.

Note:

January 2014
Also featured in: Sunset, June 2011;
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