We had our good friends over for dinner to celebrate my girlfriend’s birthday. She requested the Shredded Beef and Cheddar Flautas (like usual) for her birthday 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 that looked perfect. I adapted the recipe to work with what I had on hand. 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! I loved the flavor of the grilled veggies with the lime vinaigrette. The birthday girl especially loved this salad which made me happy.
Grilled Corn, Poblano, and Onion Salad with Lime Vinaigrette:
- 3 tbsp canola oil, (divided)
- 3 ears of yellow corn, husked
- 2 ears of white corn, husked
- 1 poblano chile
- 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 chile sit in the sealed zip lock for 5 minutes. Remove the chile from the bag and carefully peel the charred skin from the chile. 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.