Grilled Corn Poblano Salad with Chipotle Vinaigrette
Serves 6 to 8 (makes 3 1/2 cups)
Photo: Peden & Munk; Styling: Amy Wilson
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
How to Make It
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.
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.
Stir avocado, cilantro, and onion into corn mixture along with chipotle dressing.
Note: Nutritional analysis is per 1/2-cup serving.
Perfect BBQ side dish everyone will love. If you are searving at a party I would at least double if not triple the recipe. This made 4 small servings at most., in fact we split it between the 2 of us. Served with Johnsonville's Chipotle Chicken hot dogs.