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Grilled Corn, Poblano, and Onion Salad with Lime Vinaigrette

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 3 tbsp canola oil (divided)
  • 3 ears of yellow corn husked
  • 2 ears of white corn husked
  • 1 poblano pepper
  • 1 sweet yellow onion cut into thick rings
  • 1 avocado cut into chunks
  • ¼ cup of fresh cilantro leaves
  • 1 tbsp lime juice
  • Dash of Cumin
  • 1 clove of garlic minced
  • Sea Salt and Freshly Cracked Pepper to taste

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. In a small bowl combine the remaining 2 tablespoons of canola oil with the lime juice, dash of cumin, and minced garlic; mix thoroughly.
  5. 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.