READY IN 35 mins

Grilled Corn and Poblano Salad with Chipotle Vinaigrette

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Read Reviews (6)

"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." — MF

Directions

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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.
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.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 15 mins
READY IN 35 mins

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!

—Staci

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Jul 10, 2012

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

—pickmama

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7 Ratings

Aug 22, 2012

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

—pdizzy

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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!

—Tanya_girl_1976

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Jun 18, 2012

Wow this is fantastic!!! Yum Yum Yum Yum Yum! Such fresh and lively flavors, only thing I did different was used 1 lime and 1 small lemon because that is what I had and didn't want to run to the store and also used 2 chipotle's. I will make this again and again :-)

—Shar E.

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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.

—Kara

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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.

Nutritional Information

Grilled Corn and Poblano Salad with Chipotle Vinaigrette

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 170
Calories from Fat: 111

% Daily Value *
Total Fat 12.4g 19 %
Saturated Fat 1.7g 9 %
Cholesterol 0mg 0 %
Sodium 218mg 9 %
** Potassium 383mg 11 %
Total Carbohydrates 16.1g 5 %
Dietary Fiber 5g 20 %
Protein 2.7g 5 %
Sugars 2.9g
** Vitamin A 9 %
** Vitamin C 44 %
** Calcium 3 %
** Iron 8 %
** Thiamin 15 %
** Niacin 15 %
** Vitamin B6 12 %
** Magnesium 12 %
** Folate 33 %

* 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.