Grilled Corn Poblano Salad with Chipotle Vinaigrette

Name: Grilled Corn Poblano Salad with Chipotle Vinaigrette
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 avocado, cut into chunks; 1 teaspoon finely chopped canned chipotle chile; 3 Tbsps canola oil, divided; 59 milliliters cilantro leaves; 3 ears corn, shucked; 1 teaspoons kosher salt; 1 Tbsp lime juice; 118 milliliters slivered sweet onion, rinsed, patted dry; 1 poblano chile

You can never have too many side dish recipes, so give Grilled Corn Poblano Salad with Chipotle Vinaigrette a try. One portion of this dish contains about 2g of protein, 13g of fat, and a total of 164 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of poblano chile, kosher salt, canolan oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and vegan diet. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Heat grill to high (450 to 550). Rub corn and poblano with 1 tbsp. oil. Grill both, turning occasionally, until poblano is mostly blackened, 5 to 10 minutes, and some corn kernels have browned, 10 to 20 minutes.

Ingredients you will need

Corn

Poblano Pepper

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Grill

Let cool.

Working with one at a time, stand corncobs in a large bowl and slice down the sides; the bowl corrals flying kernels. Peel and seed poblano, cut into 1/2-in. pieces, and add to corn. In a small bowl, whisk remaining 2 tbsp. oil with the lime juice, chipotle chile, and salt.

Ingredients you will need

Chipotle Chiles