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 a Mexican feast including shredded beef and cheddar flautas, spicy pinto beans, Mexican rice, chips, salsa, and guacamole. I found this grilled corn, poblano, and onion salad with lime vinaigrette recipe in the June 2011 issue of Sunset magazine, which 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. Seriously, I can’t get over how delicious this corn salad was, and the birthday girl especially loved it, which made me happy.

Grilled Corn, Poblano, and Onion Salad with Lime Vinaigrette

Ingredients:

• 3 tbsp vegetable oil (divided)
• 3 ears of yellow corn, husked
• 2 ears of white corn, husked
• 1 poblano pepper
• 1 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

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 vegetable 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 the onions and poblano 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.

Chop up the onion.

Place the poblano in a zip-lock bag, then seal. Let the poblano sit in the sealed zip-lock for 5 minutes. Remove the poblano from the bag and carefully peel the charred skin. 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 vegetable oil with the lime juice, a 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.