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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fresh poblano chile pepper
chipotle peppers in adobo sauce, chopped, or to taste
avocado - peeled, pitted, and cut into chunks
chopped fresh cilantro
slices red onion
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 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!
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.
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 to adjust the heat level to taste as well. You can always add more of the hipotle peppers in adobo but you are going to be hard pressed to subtract! Go easy on the pepper at first and keep adding until you are where you are happy with the result.
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. Prepared the recipe as written with a little more cilantro. It was totally awesome and the bowl was empty!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Corn and Poblano Salad with Chipotle Vinaigrette
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 111
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