Grilled Corn Poblano Salad with Chipotle Vinaigrette

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)
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 283
  • Calories from fat: 35%
  • Protein: 5.7g
  • Fat: 11g
  • Saturated fat: 1.2g
  • Carbohydrate: 43g
  • Fiber: 1.7g
  • Sodium: 171mg
  • Cholesterol: 0.0mg

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. 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. 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. 3. Stir avocado, cilantro, and onion into corn mixture along with chipotle dressing.
  4. Note: Nutritional analysis is per 1/2-cup serving.
Also featured in: Sunset, June 2011
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