Grilled Corn And Poblano Salad With Chipotle Vinaigrette
Serves: 3
Santiago Howell
1 January 1970
Based on User reviews:
49
Spice
45
Sweetness
52
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
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
3
Cut kernels from the cob and place in a large bowl
4
Cook poblano chile pepper on the preheated grill until the skin blackens, turning regularly, 5 to 10 minutes; set aside to cool
5
Peel and seed the poblano
6
Cut poblano into 1/2-inch pieces; add to the bowl with the corn
7
Whisk olive oil, lime juice, chipotle pepper, and salt together in a bowl; pour over corn and poblano mixture
8
Add avocado, cilantro, and red onion to the mixture and gently toss to coat