Ingredients35 m servings 170 cals
- 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.
Per Serving: 170 calories; 12.4 g fat; 16.1 g carbohydrates; 2.7 g protein; 0 mg cholesterol; 218 mg sodium. Full nutrition
ReviewsRead all reviews 13
Wonderful! I had to sub an Anaheim Chili for the Poblano as that's all I could find. Followed the recipe to a "T" otherwise - A delicious accompaniment to our boiled shrimp & crab cakes!
When corn is in season this recipe is in regular rotation in my house. It is an excellent salad. As with most recipes you should add salt to taste. With a recipe like this one you also need t...
Very tasty! I didn't have avocado, so didn't use but I do think it would be a nice addition.
Made this to go with BBQ ribs last night and it was delicious! I followed the recipe exactly except that I forgot to add the avocado. It was all ready to be added and somehow was still on the co...
I first saw this salad in Sunset and loved it! We have it several times a month during the summer. It's also an excellent potluck dish. I substituted slivered sweet onions (Walla Walla) for t...
I loved this salad, it was gorgeous using fresh corn. I did not have chipotle peppers & simply added a small amount of smoked paprika. (I grilled the poblano peppers right over the burner on my ...