Photo: Peden & Munk; Styling: Amy Wilson

 

YieldsServes 6 to 8 (makes 3 1/2 cups)
When cutting corn kernels from the cob, stand it in a bowl and slice down the cob's sides; the bowl corrals the flying kernels.

How to Make It

Step 1
1

Heat grill to high (450° to 550°). Rub corn and poblano with 1 tbsp. oil. Grill both, turning occasionally, until poblano is mostly blackened, 5 to 10 minutes, and some corn kernels have browned, 10 to 20 minutes. Let cool.

Step 2
2

Working with one at a time, stand corncobs in a large bowl and slice down the sides; the bowl corrals flying kernels. Peel and seed poblano, cut into 1/2-in. pieces, and add to corn. In a small bowl, whisk remaining 2 tbsp. oil with the lime juice, chipotle chile, and salt.

Step 3
3

Stir avocado, cilantro, and onion into corn mixture along with chipotle dressing.

Step 4
4

Note: Nutritional analysis is per 1/2-cup serving.

Ingredients

 3 ears corn, shucked
 1 poblano chile
 3 tablespoons canola oil, divided
 1 tablespoon lime juice
 1 teaspoon finely chopped canned chipotle chile
 1/2 teaspoon kosher salt
 1 avocado, cut into chunks
 1/4 cup cilantro leaves
 1/2 cup slivered sweet onion, rinsed, patted dry

Directions

Step 1
1

Heat grill to high (450° to 550°). Rub corn and poblano with 1 tbsp. oil. Grill both, turning occasionally, until poblano is mostly blackened, 5 to 10 minutes, and some corn kernels have browned, 10 to 20 minutes. Let cool.

Step 2
2

Working with one at a time, stand corncobs in a large bowl and slice down the sides; the bowl corrals flying kernels. Peel and seed poblano, cut into 1/2-in. pieces, and add to corn. In a small bowl, whisk remaining 2 tbsp. oil with the lime juice, chipotle chile, and salt.

Step 3
3

Stir avocado, cilantro, and onion into corn mixture along with chipotle dressing.

Step 4
4

Note: Nutritional analysis is per 1/2-cup serving.

Grilled Corn Poblano Salad with Chipotle Vinaigrette