Print

Best Smoky Grilled Corn and Poblano Salad Recipe

smoky grilled corn and poblano salad - featured image
Print Recipe

This smoky grilled corn and poblano salad is a nostalgic summer side dish with charred corn, roasted poblano peppers, and a bright lime dressing. It’s quick, easy, and perfect for barbecues or taco nights.

Ingredients

Scale
  • 6 ears fresh corn on the cob, husked
  • 3 large poblano peppers
  • 1 medium red onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup cotija cheese, crumbled
  • 3 tablespoons fresh lime juice
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste

Instructions

  1. Preheat your grill to medium-high heat (about 400°F or 200°C). Clean the grates well and oil them lightly.
  2. Grill the corn directly on the grates for 10-12 minutes, turning every 2-3 minutes, until charred in spots and slightly softened.
  3. Grill the poblano peppers alongside the corn for 8-10 minutes, turning occasionally, until the skin is blistered and blackened all over.
  4. Transfer the hot peppers to a bowl and cover tightly with plastic wrap, or place them in a paper bag. Let them steam for 10 minutes to loosen the skin.
  5. Let the grilled corn cool for 2-3 minutes, then stand each ear upright on a cutting board and cut the kernels off the cob using a sharp knife.
  6. Rub off the blackened skin from the poblanos with your fingers or a paper towel. Remove the stem and seeds, then dice the flesh into 1/2-inch pieces.
  7. In a small bowl or jar, whisk together the lime juice, olive oil, honey, cumin, smoked paprika, and a pinch of salt and pepper to make the dressing.
  8. In a large mixing bowl, combine the corn kernels, diced poblanos, red onion, and half the cilantro. Pour the dressing over and toss gently.
  9. Let the salad rest for 5-10 minutes at room temperature to allow flavors to meld.
  10. Just before serving, sprinkle the cotija cheese and remaining cilantro on top. Give it one last gentle toss or leave the cheese on top for presentation.

Notes

Don’t add the cheese too early or it will melt into the dressing. For best flavor, serve at room temperature. If using frozen corn, char it in a dry cast iron skillet. Poblanos are generally mild but can occasionally be spicy; taste before adding all.

Nutrition

Keywords: grilled corn salad, poblano salad, smoky corn salad, summer side dish, Mexican corn salad

Find it online: https://sparklespoon.com/best-smoky-grilled-corn-and-poblano-salad-recipe/