Grilled Corn and Poblano Salad with Chipotle Vinaigrette

Grilled Corn and Poblano Salad with Chipotle Vinaigrette
  • 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


  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.

04/16/2018
Grilled Corn and Poblano Salad with Chipotle Vinaigrette, recipe PT15M PT1H 5 455 calories

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