Grilled Corn Poblano Salad With Chipotle Vinaigrette

Total Time
Prep 20 mins
Cook 30 mins

Haven been turned onto poblano chile's yet? Now's the time, you've gotta try this one! From Sunset.

Ingredients Nutrition


  1. Heat grill to high (450° to 550°). Rub corn and poblano with 1 tablespoons 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. 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.
  3. In a small bowl, whisk remaining 2 tablespoons oil with the lime juice, chipotle chile and salt.
  4. Stir avocado, cilantro and onion into corn mixture along with chipotle dressing.

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