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 ziplock 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.