GRILLED CORN AND POBLANO SALAD WITH CHIPOTLE VINAIGRETTE

Grilled Corn and Poblano Salad with Chipotle Vinaigrette image

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 MF

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 35m

Yield 6

Number Of Ingredients 9

Ingredients

3 ears corn, husked
1 fresh poblano chile pepper
3 tablespoons olive oil
2 limes, juiced
1 chipotle peppers in adobo sauce, chopped, or to taste
½ teaspoon salt
1 avocado - peeled, pitted, and cut into chunks
½ cup chopped fresh cilantro
½ cup slices red onion

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.

Nutrition Facts : Calories 170.1 calories, Carbohydrate 16.1 g, Fat 12.4 g, Fiber 5 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 218.2 mg, Sugar 2.9 g