Grilled Corn Poblano Salad With Chipotle Vinaigrette Recipes

GRILLED CORN POBLANO SALAD WITH CHIPOTLE VINAIGRETTE

Steps:

• Heat grill to high (450° to 550°). Rub corn and poblano with 1 tbsp. 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 tbsp. oil with the lime juice, chipotle chile, and salt.
• Stir avocado, cilantro, and onion into corn mixture along with chipotle dressing.
• Note: Nutritional analysis is per 1/2-cup serving.

GRILLED CORN AND POBLANO POTATO SALAD

Steps:

• Put the potatoes in a large pot and cover with salted water. Bring to a boil, lower to a simmer and cook until tender when pierced with a knife, about 30 minutes. Drain the potatoes and let cool slightly.
• Meanwhile, prepare a grill to medium-high heat. Add the corn and grill, turning onto all sides, until evenly browned, about 10 minutes.
• Halve the potatoes and put them in a large bowl. Using a sharp knife, carefully cut the corn kernels off of the cobs and add to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise and cilantro and mix gently to combine. Season with salt and pepper and serve. (The potato salad can be made 1 day ahead and refrigerated. Let stand at room temperature 30 minutes before serving.)

GRILLED CORN AND POBLANO POTATO SALAD

Steps:

• Put the potatoes in a large pot and add salted water to cover. Bring to a boil and cook for 30 minutes, or until tender when pierced with a knife. Drain the potatoes and let them cool slightly.
• Meanwhile, prepare a grill or grill pan to medium-high heat. Add the corn and grill, turning the ears, until evenly browned on all sides, 10 minutes.
• Halve the potatoes and put them in a large bowl. Using a sharp knife, carefully cut the kernels off the corncobs and add the kernels to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise, and cilantro, and fold together. Season the potato salad to taste with salt and pepper. (The potato salad can be made 1 day ahead and refrigerated. Let it stand at room temperature for 30 minutes before serving.)

GRILLED CORN AND POBLANO SALAD WITH CHIPOTLE VINAIGRETTE

Steps:

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

GRILLED CORN AND POBLANO SALAD WITH CHIPOTLE VINAIGRETTE

Steps:

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