GRILLED CORN AND POBLANO SALAD WITH CHIPOTLE VINAIGRETTE
"Great summer salad. I usually end up adjusting the chipotle and lime juice depending on who I am making dinner for. This is a perfect summer salad, great for BBQ."
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cook corn on preheated grill until kernels are cooked through, turning regularly, 10 to 20 minutes; set aside to cool. Cut kernels from the cob and place in a large bowl.
- Cook poblano chile pepper on the preheated grill until the skin blackens, turning regularly, 5 to 10 minutes; set aside to cool. Peel and seed the poblano. Cut poblano into 1/2-inch pieces; add to the bowl with the corn.
- Whisk olive oil, lime juice, chipotle pepper, and salt together in a bowl; pour over corn and poblano mixture. Add avocado, cilantro, and red onion to the mixture and gently toss to coat.
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