Grilled Corn Poblano Salad with Chipotle Vinaigrette Recipe

6

Ingredients

3 ears corn, shucked
1 poblano chile
3 tablespoons canola oil, divided
1 tablespoon lime juice
1 teaspoon finely chopped canned chipotle chile
1/2 teaspoon kosher salt
1 avocado, cut into chunks
1/4 cup cilantro leaves
1/2 cup slivered sweet onion, rinsed, patted dry

Preparation

Step 1

1. Heat grill to high (450° to 550°). Rub corn and poblano with 1 tbsp. oil. Grill both, turning occasionally, until poblano is mostly blackened, 5 to 10 minutes, and some corn kernels have browned, 10 to 20 minutes. Let cool.

2. Cut corn kernels from cobs into a large bowl. Peel and seed poblano, cut into 1/2-in. pieces, and add to corn. In a small bowl, whisk remaining oil with lime juice, chipotle chile, and salt.

3. Stir avocado, cilantro, and onion into corn mixture along with chipotle dressing.

Note: Nutritional analysis is per 1/2-cup serving. 283 cal. 11g fat, 43 g carbs