Grilled Corn and Poblano Salad with Chipotle Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 3 |
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Great summer salad. I usually end up adjusting the chipotle and lime juice depending on who I am making dinner for. This is a perfect summer salad, great for BBQ. Ingredients:
3 ears corn, husked |
1 fresh poblano chile pepper |
3 tablespoons olive oil |
2 limes, juiced |
1 chipotle peppers in adobo sauce, chopped, or to taste |
1/2 teaspoon salt |
1 avocado - peeled, pitted, and cut into chunks |
1/2 cup chopped fresh cilantro |
1/2 cup slices red onion |
Directions:
1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. Cook corn on preheated grill until kernels are cooked through, turning regularly, 10 to 20 minutes; set aside to cool. Cut kernels from the cob and place in a large bowl.
3. Cook poblano chile pepper on the preheated grill until the skin blackens, turning regularly, 5 to 10 minutes; set aside to cool. Peel and seed the poblano. Cut poblano into 1/2-inch pieces; add to the bowl with the corn.
4. Whisk olive oil, lime juice, chipotle pepper, and salt together in a bowl; pour over corn and poblano mixture. Add avocado, cilantro, and red onion to the mixture and gently toss to coat.
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