Grilled Corn Poblano Salad with Chipotle Vinaigrette

Here’s another recipe from my fabulous weekend at my freinds’ Brad and Kirk’s lovely lake house. We served it with carne asada, cowboy beans and a big bowl of guacamole – it was all so good! This salad was fresh and delicious.

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

Preparation

  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.
  2. 2. Cut corn kernels from cobs into a large bowl. Peel and seed poblano, cut into 1/2-in. pieces, and add to corn. In a small bowl, whisk remaining oil with lime juice, chipotle chile, and salt.
  3. 3. Stir avocado, cilantro, and onion into corn mixture along with chipotle dressing.
  4. Note: Nutritional analysis is per 1/2-cup serving.

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