Grilled Corn, Poblano, and Onion Salad with Lime Vinaigrette
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Grilled Corn, Poblano, and Onion Salad with Lime Vinaigrette
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 3 tbsp canola oil (divided)
- 3 yellow corn husked, ears
- 2 white corn husked, ears of
- 1 poblano pepper
- 1 onion cut into thick rings, sweet yellow
- 1 avocado cut into chunks
- ¼ cup cilantro fresh leaves
- 1 tbsp lime juice
- cumin dash
- 1 clove garlic minced
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
Instructions
- Heat the grill to high. Rub corn, poblano, and onion rings with 1 tablespoon of canola oil. Place onto the hot grill. Grill, carefully turning occasionally, until poblano is almost blackened and the onions are grilled and tender, about 5-10 minutes. Remove them from the grill. Keep cooking the corn until cooked through and the kernels have browned, for a total of 10-15 minutes. Remove from the grill and let the corn cool.
- Place the poblano in a zip lock bag then seal; dice the grilled onion and set aside. Let the poblano sit in the sealed zip lock for 5 minutes. Remove the poblano from the bag and carefully peel the charred skin from the poblano . Remove the stem and seeds as well; dice and set aside with the onions.
- Once the corn has cooled, cut the kernels from the cobs into a large bowl. Add the grilled onions, poblanos, avocado, and cilantro together in a bowl.
- In a small bowl combine the remaining 2 tablespoons of canola oil with the lime juice, dash of cumin, and minced garlic; mix thoroughly.
- Add the lime vinaigrette to the corn mixture and toss until evenly coated. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.
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