Get ready to transform your ordinary summer meal into an extraordinary culinary experience with this mouthwatering Grilled Corn and Poblano Salad! Imagine the smoky sweetness of charred corn, the subtle heat of roasted poblano peppers, and the bright zest of fresh lime, all dancing together in one irresistible dish. This Mexican-inspired salad isn't just a side—it's a flavor explosion that will transport you straight to a sizzling street food market, without ever leaving your backyard.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 ears of corn, husked
- 2 poblano peppers
- 1 red onion, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat (around 400-450°F). Clean and oil the grill grates to prevent sticking.
- Prepare the poblano peppers by brushing them lightly with olive oil. Place the peppers and corn directly on the hot grill grates.
- Grill the poblano peppers, turning occasionally, until the skin is charred and blistered on all sides (about 10-12 minutes). Transfer to a bowl and cover with plastic wrap to steam and loosen the skin.
- Continue grilling the corn, rotating every few minutes to ensure even charring, until kernels are lightly caramelized and golden brown (approximately 10-15 minutes).
- Once cooled, peel the charred skin from the poblano peppers, remove seeds, and dice into small pieces.
- Using a sharp knife, carefully cut the grilled corn kernels off the cob into a large mixing bowl.
- Add diced poblano peppers, red onion, cherry tomatoes, and chopped cilantro to the bowl with corn kernels.
- Squeeze fresh lime juice over the salad and season with salt and pepper. Gently toss all ingredients to combine.
- Let the salad sit for 5-10 minutes to allow flavors to meld. Taste and adjust seasoning if needed.
- Serve at room temperature as a vibrant side dish or light summer salad.
Tips
- Choose fresh, in-season corn for the best flavor and sweetness.
- Ensure your grill is properly heated to medium-high to achieve perfect caramelization.
- Use tongs to safely rotate corn and peppers while grilling.
- Allow poblano peppers to steam after grilling to make skin removal easier.
- For extra depth, consider adding a sprinkle of cotija cheese or a dash of chili powder.
- Let the salad rest for 10 minutes before serving to allow flavors to fully develop.
- For a smoky variation, you can also roast vegetables in a cast-iron skillet if a grill isn't available.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 25g
Protein: 4g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
