Grilled Corn Poblano Salad With Chipotle Vinaigrette
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
3.5 cups
ingredients
- 3 ear corn, shucked
- 1 poblano chile
- 44.37 ml canola oil, divided
- 14.79 ml lime juice
- 4.92 ml finely chopped canned chipotle chile
- 2.46 ml kosher salt
- 1 avocado, cut into chunks
- 59.14 ml cilantro leaf
- 118.29 ml slivered sweet onion, rinsed, patted dry
directions
- 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.
- 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 tablespoons oil with the lime juice, chipotle chile and salt.
- Stir avocado, cilantro and onion into corn mixture along with chipotle dressing.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!