Grilled Corn and Poblano Salad with Chipotle Vinaigrette

Grilled Corn and Poblano Salad with Chipotle Vinaigrette

9 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Recipe by  MF

“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.”

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Ingredients

Adjust Servings

Original recipe yields 3 1/2 cups

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 (9)

Rate This Recipe
Staci
4

Staci

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

pickmama

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

Tanya_girl_1976

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!

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette

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Crispy Chipotle Lime Tilapia with Cool Avocado Sauce