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.

 
May 07, 2015

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.

 
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.

 

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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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