Grilled Corn and Poblano Salad Recipe
Combine grilled corn and grilled poblano with sweet onion, arugula, and some jalapeño and you have one heck of a summer salad. It's also great as a topping for steak, or filling for tacos!
Servings: 4 cups
Cost: $10.00
Equipment
Ingredients
- 4 ears sweet corn, husk on
- 2 whole poblano peppers
- 1 whole jalapeño
- ½ cup arugula
- ½ cup cherry tomatoes, sliced
- ½ cup sweet onion, finely diced
- ¼ cup cilantro, diced
- 2 cloves garlic, finely diced
Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt
Instructions
- Preparation: Prepare the grill for direct cooking targeting 500 degrees Fahrenheit in the cooking chamber. On a gas grill, medium high heat. Carefully peel back the husk on the corn and remove the fibers. Then cover the corn back up with the husk.
- Grill: Place the corn, poblanos, and jalapeño over direct heat on the grill grates. Close the grill lid. Open every few minutes to rotate the peppers and corn. The peppers should blacken and blister on each side and be done in about 12 minutes. The corn continue to rotate every few minutes to get even browning on each side. It should be soft and ready to pull after 25 minutes. If the kernels start browning sooner, then remove the corn from grill sooner.
- Cut Corn: When cool enough to handle, remove corn from the cob and place the kernels in a large bowl.
- Combine: Remove the skin, stems, and seeds from the roasted poblano and jalapeño peppers. Finely dice and add to the bowl with the corn. Add the remaining ingredients and toss to combine.
- Add Dressing: In a small bowl whisk together the oil, Dijon, lime juice, and kosher salt. Whisk vigorously to emulsify it. Adjust taste as needed. If too much lime, add more mustard. If too oily, add more lime juice and mustard. Then pour the dressing into the salad bowl and toss to combine.
Notes
Make Ahead: This grilled corn salad tastes even better when made a day or two prior to serving. The flavors meld together.
Other Uses: You can use this as a salsa dip with chips, or you can add as a topping to steak, pork chops, or grilled chicken.
Nutrition
Calories: 186kcal | Carbohydrates: 20g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Sodium: 178mg | Potassium: 340mg | Fiber: 2g | Sugar: 7g | Vitamin A: 396IU | Vitamin C: 15mg | Calcium: 17mg | Iron: 1mg
