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."
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35 m servings 170 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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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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!

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

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 co...

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 t...

Made it at the fire station and all 8 of us loved it.

When corn is in season this recipe is in regular rotation in my house. It is an excellent salad. As with most recipes you should add salt to taste. With a recipe like this one you also need t...

Delicious and such a fresh taste!

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. Prepa...

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 gro...

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