Grilled Corn Poblano Salad With Chipotle Vinaigrette

"Haven been turned onto poblano chile's yet? Now's the time, you've gotta try this one! From Sunset."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
50mins
Ingredients:
9
Yields:
3 1/2 cups
Advertisement

ingredients

Advertisement

directions

  • Heat grill to high (450° to 550°). Rub corn and poblano with 1 tablespoons 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.
  • 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 tablespoons oil with the lime juice, chipotle chile and salt.
  • Stir avocado, cilantro and onion into corn mixture along with chipotle dressing.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

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!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes