Photo: Peden & Munk; Styling: Amy Wilson 
Total Time
30 Mins
Yield
Serves 6 to 8 (makes 3 1/2 cups)

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.

How to Make It

Step 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.

Step 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.

Step 3

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

Step 4

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

Also appeared in: Sunset, June, 2011

Ratings & Reviews

scrapnchat's Review

scrapnchat
January 15, 2014
N/A

ChefBren's Review

ChefAmandaLynn
December 26, 2013
N/A

ChefAmandaLynn's Review

ChefBren
July 31, 2011
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.

Twinsmom01's Review

Twinsmom01
July 11, 2011
I had this salad at a dinner party over the weekend. All I can say is "fantastic." I will be making it later in the month for a party I am hosting.