Grilled Corn and Poblano Salad with Chipotle Vinaigrette

6 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

Ingredients

3 ears corn, husked
1 fresh poblano chile pepper
3 tablespoons olive oil
2 limes, juiced
1 chipotle peppers in adobo sauce, chopped, or to taste
1/2 teaspoon salt
1 avocado - peeled, pitted, and cut into chunks
1/2 cup chopped fresh cilantro
1/2 cup slices red onion

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Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
170 cal
9%

Fat
12.4 g
19%

Carbs
16.1 g
5%

Based on a 2,000 calorie diet

Reviews (6)

Rate This Recipe

Staci

Jun. 30, 2012

"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"