Grilled Corn and Poblano Salad with Chipotle Vinaigrette recipe
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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 ½ teaspoon salt 1 avocado - peeled, pitted, and cut into chunks ½ cup chopped fresh cilantro ½ cup slices red onion
Nutrition Info
- 170.1 caloriescarbohydrate: 16.1 gcholesterol: : -fat: 12.4 gfiber: 5 gprotein: 2.7 gsaturatedFat: 1.7 gservingSize: -sodium: 218.2 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Grilled Corn and Poblano Salad with Chipotle Vinaigrette
Directions
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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.
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.
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.