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.
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
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ChefBren's Review
N/A
ChefAmandaLynn's Review
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
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.
scrapnchat's Review