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Grilled Corn Poblano Salad with Chipotle Vinaigrette





Total Time
30 mins

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.

su-Grilled Corn Poblano Salad with Chipotle Vinaigrette




Photo: Peden & Munk; Styling: Amy Wilson

 

 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
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.

Nutrition Facts
Amount Per Serving
Calories 283Calories from Fat 35
% Daily Value *
Total Fat 11g17%

Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 171mg8%
Total Carbohydrate 43g15%

Dietary Fiber 1.7g7%
Protein 5.7g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.