Grilled Corn and Poblano Salad

This delicious grilled corn and poblano salad is packed with fresh and tangy flavors, featuring grilled corn, charred poblano, and tossed in a lime dressing. This is a simple side dish you’ll crave all summer long.

This tasty grilled corn and poblano salad recipe from Bon Appétit was quick and easy to make and tasted fantastic! I loved the simple dressing tossed with the buttery corn, poblanos, and green onions. This tasty fresh corn recipe was a huge hit with my family, and we thought it paired nicely with cheesy beef taquitos, charro beans, tortilla chips, and salsa.

Grilled Corn and Poblano Salad

Dressing:

• 1 tbsp fresh lime juice
• ½ tsp Frank’s hot sauce (or hot sauce of your choice)
• Pinch of sea salt

Salad:

• 2 ears of corn, husk removed
• 1 small poblano chile
• 1½ tbsp butter
• 1 green onion, thinly sliced
• 1 tbsp fresh cilantro, finely chopped
• Freshly cracked black pepper, to taste

How to Make a Grilled Corn and Poblano Salad

Make the dressing by combining the lime juice, hot sauce, and sea salt in a small glass jar, seal with a lid, and shake well. Set dressing aside to allow the flavors time to mingle.

Heat a grill pan over medium-high heat.

Grill corn and poblano, turning occasionally, until corn is charred deeply browned in spots and poblano is blackened in spots and crisp-tender, 10–12 minutes for corn and 8–10 minutes for poblano. Transfer the corn cobs to a cutting board and let them cool slightly.

Place the charred chile in a ziplock bag and seal, and set aside for 10 minutes.  Peel off the charred skin from the poblano, remove the stem and seeds, and dice.

Make the salad by cutting the kernels from the cobs into a small serving bowl, adding the poblano, green onion, and the butter, and mixing until evenly coated.

Add the well-shaken lime dressing and stir to combine. Top with fresh cilantro and freshly cracked black pepper, to taste.

Serve and enjoy.

Grilled Corn and Poblano Salad

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Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Course: Salad, Sides

Cuisine: Mexican

Author: Pam - For the Love of Cooking

Equipment

• Small glass jar
• Grill Pan

Ingredients

Dressing:

• 1 tbsp fresh lime juice
• ½ tsp Frank's hot sauce or hot sauce of your choice
• Pinch of sea salt

Salad:

• 2 ears of corn husk removed
• 1 small poblano chile
• 1½ tbsp butter
• 1 green onion thinly sliced
• 1 tbsp fresh cilantro finely chopped
• Freshly cracked black pepper to taste

Instructions

• Make the dressing by combining the lime juice, hot sauce, and sea salt in a small glass jar, seal with a lid, and shake well. Set dressing aside to allow the flavors time to mingle.
• Heat a grill pan over medium-high heat.
• Grill corn and poblano, turning occasionally, until corn is charred deeply browned in spots and poblano is blackened in spots and crisp-tender, 10–12 minutes for corn and 8–10 minutes for poblano. Transfer the corn cobs to a cutting board and let them cool slightly.
• Place the charred chile in a ziplock bag and seal, and set aside for 10 minutes.  Peel off the charred skin from the poblano, remove the stem and seeds, and dice.
• Make the salad by cutting the kernels from the cobs into a small serving bowl, adding the poblano, green onion, and the butter, and mixing until evenly coated.
• Add the well-shaken lime dressing and stir to combine. Top with fresh cilantro and freshly cracked black pepper, to taste.
• Serve and enjoy.

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