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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.

This Story Originally Appeared On sunset.com

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Peden & Munk; Styling: Amy Wilson

Recipe Summary

total:
30 mins
Yield:
Serves 6 to 8 (makes 3 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

283 calories; calories from fat 35%; protein 5.7g; fat 11g; saturated fat 1.2g; carbohydrates 43g; fiber 1.7g; sodium 171mg; cholesterol 0mg.
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