Grilled Corn and Poblano Salad with Chipotle Vinaigrette

Great summer salad. I usually end up adjusting the chipotle and lime juice depending on who I am making dinner for. This is a perfect summer salad, great for BBQ.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 170 Calories

Ingredients

• ½ teaspoon salt
• 3 tablespoons olive oil
• 2 limes, juiced
• ½ cup chopped fresh cilantro
• 1 avocado - peeled, pitted, and cut into chunks
• 3 ears corn, husked
• 1 fresh poblano chile pepper
• 1 chipotle peppers in adobo sauce, chopped, or to taste
• ½ cup slices red onion

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.n

Step 2

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.n

Step 3

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.n

Step 4

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.n