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    You are in: Home / Recipes / Roasted Corn and Poblano Salad With Creamy Chipotle Dressing Recipe
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    Roasted Corn and Poblano Salad With Creamy Chipotle Dressing

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    gailanng's Note:

    Sweet corn and poblanos spiked with a creamy chipotle dressing. From Southern Lady Magazine.

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    Units: US | Metric


    1. 1
      Preheat oven to 500°. Line a rimmed baking sheet with aluminum foil.
    2. 2
      Place corn and peppers on prepared pan. Bake 25 minutes, or until corn and peppers appear blistered; stir corn halfway through cooking time. Place peppers in a resealable plastic bag; seal, and let stand 10 minutes to loosen skins. Remove skins from peppers, and chop. Cool corn and peppers completely.
    3. 3
      In a medium bowl, combine corn, peppers and green onion.
    4. 4
      In a separate bowl, combine sour cream, mayonnaise, lime juice, chipotle pepper, salt and chili powder.
    5. 5
      Combine sour cream mixture with corn mixture. Garnish with green onion. Cover, and chill.

    Ratings & Reviews:

    • on April 18, 2013


      While I did not try the roasted corn & peppers, I did make the creamy chipotle dressing - it was wonderful - later this summer when fresh corn is available, I'll definitely roast the corn & peppers and try it with this dressing! Thanks for posting this!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Corn and Poblano Salad With Creamy Chipotle Dressing

    Serving Size: 1 (142 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 217.5
    Calories from Fat 72
    Total Fat 8.0 g
    Saturated Fat 2.5 g
    Cholesterol 9.3 mg
    Sodium 387.3 mg
    Total Carbohydrate 36.2 g
    Dietary Fiber 5.6 g
    Sugars 11.4 g
    Protein 6.5 g

    The following items or measurements are not included:

    chipotle chiles in adobo

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