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Grilled Corn and Poblano Salad with Chipotle Vinaigrette

Grilled Corn and Poblano Salad with Chipotle Vinaigrette

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 170 kcal
  • 9%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 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.
  3. 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.
  4. 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.
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Reviews

Staci
4
6/30/2012

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!

pickmama
2
7/10/2012

Very tasty! I didn't have avocado, so didn't use but I do think it would be a nice addition.

Tanya_girl_1976
1
6/24/2012

Made this to go with BBQ ribs last night and it was delicious! I followed the recipe exactly except that I forgot to add the avocado. It was all ready to be added and somehow was still on the counter at the end of dinner. I will definitely make this again, with the avocado. I think the avocado would have added a nice creaminess that would have added to the dish but I loved it all the same!