Roasted Corn and Poblano Salad With Creamy Chipotle Dressing
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 946.36 ml fresh corn kernels (about 8 ears)
- 2 poblano peppers, halved and seeded
- 1 red bell pepper, halved and seeded
- 44.37 ml chopped green onions
- 59.14 ml sour cream
- 29.58 ml mayonnaise
- 14.79 ml fresh lime juice
- 2.46 ml minced chipotle chile in adobo
- 2.46 ml salt
- 2.46 ml chili powder
- chopped green onion (garnish)
directions
- Preheat oven to 500°. Line a rimmed baking sheet with aluminum foil.
- 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.
- In a medium bowl, combine corn, peppers and green onion.
- In a separate bowl, combine sour cream, mayonnaise, lime juice, chipotle pepper, salt and chili powder.
- Combine sour cream mixture with corn mixture. Garnish with green onion. Cover, and chill.
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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!