Grilled Corn, Poblano, and Onion Salad with Lime Vinaigrette
We had our good friends over for dinner to celebrate my girlfriend’s birthday and she requested the Shredded Beef and Cheddar Flautas for dinner. I was in search of a tasty side dish to serve with along with the flautas. I found a recipe in the June 2011 Sunset magazine for grilled corn, poblano, and onion salad with lime vinaigrette that looked perfect. I used a few ears of corn left by my neighbor Jack and a couple of ears of white corn from the store. I grilled the corn, poblanos, and onions before combining them all together to make this delicious salad. Seriously, I can’t get over how delicious this was! The birthday girl especially loved this salad which made me happy.
Grilled Corn, Poblano, and Onion Salad with Lime Vinaigrette:
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
- 1/4 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
How to Make Grilled Corn, Poblano, and Onion Salad with Lime Vinaigrette
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.
Equipment
- Grill or Grill Pan
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
- 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.
2 Comments