Grilled Corn Poblano Salad with Chipotle Vinaigrette

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
3%
Grilled Corn Poblano Salad with Chipotle Vinaigrette
30 min.
6
165kcal

Suggestions


Experience the vibrant flavors of summer with our Grilled Corn Poblano Salad with Chipotle Vinaigrette! This delightful dish combines the sweet, charred goodness of fresh corn and smoky poblano chiles, expertly grilled to perfection. The result is a tantalizing medley of textures and tastes that will impress your family and friends during your next gathering.

This salad is not just another side dish; it's a celebration of bold flavors and wholesome ingredients. With creamy avocado chunks and zesty cilantro mingling together in a tangy chipotle vinaigrette, this dish is perfect for those seeking a healthy, vegetarian, vegan, and gluten-free option. Whether served as an antipasti, snack, or starter, our Grilled Corn Poblano Salad is sure to be the star of the meal!

With a preparation time of only 30 minutes, it's a quick and easy recipe that doesn't compromise on flavor. Ideal for summer barbecues, picnics, or alongside your favorite grilled dishes, this salad is both satisfying and refreshing. Embrace the season's best produce and elevate your mealtime experience with this simple yet delicious recipe that embodies the essence of summer.

Ingredients

  •  avocado cut into chunks
  • teaspoon chipotles in adobo canned finely chopped
  • tablespoons canola oil divided
  • 0.3 cup cilantro leaves 
  •  ears corn 
  • 0.5 teaspoon kosher salt 
  • tablespoon juice of lime 
  • 0.5 cup onion sweet dry rinsed
  •  poblano pepper 

Equipment

  • bowl
  • whisk
  • grill

Directions

  1. 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.
  2. Let cool.
  3. 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.
  4. Stir avocado, cilantro, and onion into corn mixture along with chipotle dressing.

Nutrition Facts

Calories165kcal
Protein5.57%
Fat63.47%
Carbs30.96%

Properties

Glycemic Index
18.17
Glycemic Load
0.58
Inflammation Score
-5
Nutrition Score
7.5778261500856%

Flavonoids

Cyanidin
0.11mg
Epicatechin
0.12mg
Epigallocatechin 3-gallate
0.05mg
Eriodictyol
0.05mg
Hesperetin
0.22mg
Naringenin
0.01mg
Luteolin
0.94mg
Isorhamnetin
0.67mg
Kaempferol
0.1mg
Quercetin
3.51mg

Nutrients percent of daily need

Calories:164.81kcal
8.24%
Fat:12.58g
19.36%
Saturated Fat:1.39g
8.7%
Carbohydrates:13.81g
4.6%
Net Carbohydrates:9.99g
3.63%
Sugar:4.18g
4.65%
Cholesterol:0mg
0%
Sodium:204.38mg
8.89%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.48g
4.97%
Vitamin C:24.27mg
29.42%
Fiber:3.82g
15.28%
Vitamin K:15.76µg
15.01%
Vitamin E:2.05mg
13.65%
Folate:51.22µg
12.8%
Potassium:344.59mg
9.85%
Vitamin B6:0.19mg
9.52%
Vitamin B5:0.83mg
8.31%
Manganese:0.17mg
8.31%
Magnesium:30.06mg
7.52%
Vitamin B3:1.5mg
7.51%
Vitamin B1:0.11mg
7.38%
Phosphorus:65.97mg
6.6%
Copper:0.11mg
5.43%
Vitamin A:252.99IU
5.06%
Vitamin B2:0.08mg
4.64%
Zinc:0.48mg
3.17%
Iron:0.55mg
3.05%
Calcium:10.89mg
1.09%
Source:My Recipes