Grilled Corn and Poblano Salad with Chipotle Vinaigrette6 Reviews
- Prep: 20 min
- Cook: 15 min
- Ready In: 35 min
“Great summer salad. I usually end up adjusting the chipotle and lime juice depending on who I am making dinner for. This is a perfect summer salad, great for BBQ.” - by MF
Original recipe yields 3 1/2 cups
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cook corn on preheated grill until kernels are cooked through, turning regularly, 10 to 20 minutes; set aside to cool. Cut kernels from the cob and place in a large bowl.
- Cook poblano chile pepper on the preheated grill until the skin blackens, turning regularly, 5 to 10 minutes; set aside to cool. Peel and seed the poblano. Cut poblano into 1/2-inch pieces; add to the bowl with the corn.
- Whisk olive oil, lime juice, chipotle pepper, and salt together in a bowl; pour over corn and poblano mixture. Add avocado, cilantro, and red onion to the mixture and gently toss to coat.
Amount Per Serving (6 total)
- 170 cal
- 12.4 g
- 16.1 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"Wonderful! I had to sub an Anaheim Chili for the Poblano as that's all I could find. Followed the recipe to a "T" otherwise - A delicious accompaniment to our boiled shrimp & crab cakes!..." See more"
"Very tasty! I didn't have avocado, so didn't use but I do think it would be a nice addition...." See more"
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