Grilled Corn, Poblano, and Onion Salad with Lime Vinaigrette
Course Side Dish, Sides
Cuisine Mexican
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 4
Author Pam - For the Love of Cooking / Original Sunset Magazine June 2011
Equipment
Grill or Grill Pan
Ingredients
3tbspcanola oil(divided)
3ears of yellow cornhusked
2ears of white cornhusked
1poblano pepper
1sweet yellow onioncut into thick rings
1avocadocut into chunks
¼cupof fresh cilantro leaves
1tbsplime juice
Dash of cumin
1cloveof garlicminced
Sea salt and freshly cracked pepperto 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.