Grilled Corn and Poblano Salad with Chipotle Vinaigrette Recipe - Allrecipes.com
Grilled Corn and Poblano Salad with Chipotle Vinaigrette Recipe
  • READY IN 35 mins

Grilled Corn and Poblano Salad with Chipotle Vinaigrette

Recipe by  

"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 Edit and Save

Original recipe makes 3 1/2 cups Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    35 mins

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 More Reviews

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!

 
Jul 10, 2012

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

 
Jun 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!

 
Jun 10, 2012

I first saw this salad in Sunset and loved it! We have it several times a month during the summer. It's also an excellent potluck dish. I substituted slivered sweet onions (Walla Walla) for the hotter red onion.

 
Oct 09, 2013

Delicious and such a fresh taste!

 
Aug 29, 2013

Made this salad for a pot luck event. Even doubled, it did not seem like that much. Also, the prep time was greater than indicated on the recipe. I added more salt as others mentioned. Prepared the recipe as written with a little more cilantro. It was totally awesome and the bowl was empty!

 
Aug 12, 2013

I agree with one other reviewer that more corn/peppers were needed in order to arrive at 3 1/2 cups of salad!! I used 5 large ears of corn, 3 Annaheim peppers (poblanos not available at the grocery), and 2 avocados. The mixture provided a lot of sophisticated taste; however, I would recommend adding salt to the corn mixture, not just in the dressing. Otherwise, the flavors don't come out as much. I used chipotle powder as well. Give it a try for a vegetable/salad offering that's different than the same old lettuce & tomato deal.

 
Aug 22, 2012

very good but no way do you get that many servings out of it.

 

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Nutrition

  • Calories
  • 170 kcal
  • 9%
  • Carbohydrates
  • 16.1 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 12.4 g
  • 19%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 218 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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