Grilled Corn Poblano Salad with Chipotle Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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When cutting corn kernels from the cob, stand it in a bowl and slice down the cob's sides; the bowl corrals the flying kernels. Ingredients:
3 ears corn, shucked |
1 poblano chile |
3 tablespoons canola oil, divided |
1 tablespoon lime juice |
1 teaspoon finely chopped canned chipotle chile |
1/2 teaspoon kosher salt |
1 avocado, cut into chunks |
1/4 cup cilantro leaves |
1/2 cup slivered sweet onion, rinsed, patted dry |
Directions:
1. Heat grill to high (450° to 550°). Rub corn and poblano with 1 tbsp. oil. Grill both, turning occasionally, until poblano is mostly blackened, 5 to 10 minutes, and some corn kernels have browned, 10 to 20 minutes. Let cool.
2. Working with one at a time, stand corncobs in a large bowl and slice down the sides; the bowl corrals flying kernels. Peel and seed poblano, cut into 1/2-in. pieces, and add to corn. In a small bowl, whisk remaining 2 tbsp. oil with the lime juice, chipotle chile, and salt.
3. Stir avocado, cilantro, and onion into corn mixture along with chipotle dressing.
4. Note: Nutritional analysis is per 1/2-cup serving.
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