Roasted Corn and Poblano Salad With Creamy Chipotle Dressing

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Total Time
10 mins
25 mins

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

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  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.