Best 7 Grilled Corn And Poblano Salad With Chipotle Vinaigrette Recipes
Indulge in a symphony of flavors with our Grilled Corn and Poblano Salad with Chipotle Vinaigrette. This vibrant dish tantalizes your taste buds with its medley of charred corn, roasted poblano peppers, crisp red onions, and juicy cherry tomatoes. Tossed in a zesty Chipotle Vinaigrette, every bite is a perfect balance of sweet, smoky, and slightly spicy. Accompanying this main recipe, we also present delectable variations to suit your preferences. Try the Grilled Corn Salad with Avocado and Lime Dressing for a refreshing twist, or elevate your meal with the Grilled Corn and Poblano Salad with Black Bean and Corn Salsa. And for a smoky and tangy twist, the Grilled Corn and Poblano Salad with Chipotle Crema is a must-try. Each variation offers a unique flavor profile, ensuring that you'll find the perfect salad to satisfy your cravings.
Here are our top 7 tried and tested recipes!
CHIPOTLE CORN SALAD WITH GRILLED BACON
If there's a vegetable that loves the grill, it's corn. Caramelizing the natural sugars, adding a little bit of chipotle heat, then kissing it with a little bacon . . . the only thing I warn you is that you cannot live on this alone. You must eat other things.
Provided by Guy Fieri
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Carefully peel back the husks from the corn without detaching them from the bottom. Remove the silk from the corn, fold the husks back around the ears, and soak the ears in water for 30 to 45 minutes.
- Weigh down the ears so they are fully submerged.
- Preheat a grill to medium-high.
- Drain the corn, open the husks, and dry the ears with paper towels. Fold the husks back over the corn and grill, turning often, for 3 to 4 minutes per side, turning 3 times.
- While the corn is grilling, grill the bacon on the other half of the grill until crispy and golden brown and the poblanos and scallions until charred. Remove all items and set aside.
- Once the corn is cool enough to handle, cut the kernels from the cob, finely dice the scallions, seed and dice the poblano, and chop the bacon into bite-size pieces, placing everything in a large bowl. Mix in the bell pepper and onion.
- Whisk together all the dressing ingredients in a medium bowl.
- Dress the salad lightly and serve.
GRILLED CORN POBLANO SALAD WITH CHIPOTLE VINAIGRETTE
When cutting corn kernels from the cob, stand it in a bowl and slice down the cob's sides; the bowl corrals the flying kernels.
Provided by wp
Time 30m
Number Of Ingredients 9
Steps:
- 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. 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.
- Stir avocado, cilantro, and onion into corn mixture along with chipotle dressing.
- Note: Nutritional analysis is per 1/2-cup serving.
Nutrition Facts : Calories 283, Carbohydrate 43, Cholesterol 0.0, Fat 11, Fiber 1.7, Protein 5.7, SaturatedFat 1.2, Sodium 171
GRILLED CORN POBLANO SALAD WITH CHIPOTLE VINAIGRETTE
Haven been turned onto poblano chile's yet? Now's the time, you've gotta try this one! From Sunset.
Provided by gailanng
Categories Corn
Time 50m
Yield 3 1/2 cups
Number Of Ingredients 9
Steps:
- Heat grill to high (450° to 550°). Rub corn and poblano with 1 tablespoons oil. Grill both, turning occasionally, until poblano is mostly blackened, 5 to 10 minutes and some corn kernels have browned, 10 to 20 minutes. 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 tablespoons oil with the lime juice, chipotle chile and salt.
- Stir avocado, cilantro and onion into corn mixture along with chipotle dressing.
Nutrition Facts : Calories 310.9, Fat 22, SaturatedFat 2.3, Sodium 339.7, Carbohydrate 29.9, Fiber 6.9, Sugar 6.7, Protein 5.2
GRILLED POBLANO AND RED ONION VINAIGRETTE
Provided by Food Network
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine all of the ingredients, except for the olive oil and salt and pepper, into a medium size mixing bowl and mix well. Whisk the olive oil into the mixture in a slow steady stream until fully incorporated. Season with salt and pepper.
QUICK CORN SALAD
This sensational salad is a delight to serve because you can make it ahead and it's an easy way to put garden bounty to good use. With colorful ingredients like corn, tomato and green pepper, it's also pretty in the bowl and on your plate. -Rita Reifenstein, Evans City, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.
Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
GRILLED CORN AND POBLANO SALAD WITH CHIPOTLE VINAIGRETTE
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 Vinaigrette Dressing
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.n
- 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.n
- 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.n
- 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.n
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
GRILLED CORN AND POBLANO SALAD WITH CHIPOTLE VINAIGRETTE
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 Vinaigrette Dressing
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.n
- 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.n
- 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.n
- 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.n
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
Tips:
- Select the freshest corn and poblano peppers: Look for corn with bright green husks and plump kernels, and poblano peppers that are deep green and firm.
- Char the corn and poblanos for a smoky flavor: Grilling the corn and poblanos over medium-high heat gives them a slightly charred flavor that complements the other ingredients in the salad.
- Make the chipotle vinaigrette in advance: The vinaigrette can be made up to 3 days in advance and stored in the refrigerator. This makes it a great option for a quick and easy weeknight meal.
- Don't be afraid to experiment with different toppings: This salad is a great base for all sorts of toppings. Try adding grilled chicken or fish, black beans, or avocado.
Conclusion:
Grilled Corn and Poblano Salad with Chipotle Vinaigrette is a delicious and refreshing summer salad that is perfect for potlucks, picnics, or casual weeknight dinners. The combination of grilled corn, poblano peppers, and chipotle vinaigrette is a winning combination that is sure to please everyone at the table. So fire up the grill and give this salad a try!
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