Print

Grilled Corn and Poblano Salad

Greek Broccoli Salad Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Grilled Corn and Poblano Salad is a perfect dish for summer gatherings, barbecues, or just a light and refreshing meal. The combination of smoky grilled corn, roasted poblano peppers, and fresh ingredients creates a flavorful and colorful salad that will impress your guests.

Ingredients

Scale
  • 4 ears of corn, husked
  • 2 poblano peppers
  • 1 red onion, thinly sliced
  • 1 pint cherry tomatoes, halved
  • 1/4 cup chopped cilantro
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat your grill to medium-high heat.
  2. Place the ears of corn and poblano peppers on the grill. Cook, turning occasionally, until the corn is charred and the peppers are blistered. This should take about 10-15 minutes.
  3. Remove the corn and peppers from the grill and let them cool slightly.
  4. Once cool enough to handle, cut the corn kernels off the cob and place them in a large bowl.
  5. Peel the skin off the poblano peppers, remove the seeds, and dice them. Add them to the bowl with the corn.
  6. Add the sliced red onion, cherry tomatoes, and chopped cilantro to the bowl.
  7. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss to combine.
  8. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
  9. Enjoy your Grilled Corn and Poblano Salad!

Find it online: https://www.recipeweaver.com/grilled-corn-and-poblano-salad/