Grilled Corn and Poblano Salad with Chipotle Vinaigrette
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Description
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.
Ingredients
- 3 ears corn, husked
- 1 fresh poblano chile pepper
- 3 tablespoons olive oil
- 2 limes, juiced
- 1 chipotle peppers in adobo sauce, chopped, or to taste
- ½ teaspoon salt
- 1 avocado - peeled, pitted, and cut into chunks
- ½ cup chopped fresh cilantro
- ½ cup slices red onion
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.
Nutrition Facts
serving: 3 1/2 cups
calories: 170.1 kcal
carbohydrates: 16.1 g
protein: 2.7 g
saturated fat: 1.7 g
sodium: 218.2 mg
fiber: 5 g
sugar: 2.9 g