Roasted Corn and Poblano Salad With Creamy Chipotle Dressing

Total Time
35mins
Prep 10 mins
Cook 25 mins

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

Ingredients Nutrition

Directions

  1. Preheat oven to 500°. Line a rimmed baking sheet with aluminum foil.
  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. In a medium bowl, combine corn, peppers and green onion.
  4. In a separate bowl, combine sour cream, mayonnaise, lime juice, chipotle pepper, salt and chili powder.
  5. Combine sour cream mixture with corn mixture. Garnish with green onion. Cover, and chill.
Most Helpful

5 5

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!