Charred Poblano Corn Salad with Creamy Cilantro Dressing
Tender charred poblano peppers and sweet corn are tossed with a flavorful creamy cilantro dressing in this colorful poblano corn salad.
Servings 6 servings
Calories 257kcal
Ingredients
Charred Poblano Corn Salad
- 3 medium poblano peppers
- 4 ears sweet corn, husk and silk removed
- 2 tablespoons vegetable oil
- 2 cups cherry tomatoes, halved
- 2 medium avocados, pitted and diced into 1/2-inch cubes
- 1/4 cup cotija cheese
- Salt and pepper to taste
Creamy Cilantro Dressing
- 1/2 cup firmly-packed fresh cilantro
- 1 small jalapeno pepper, minced
- 1 medium clove garlic, minced
- 1/4 cup Greek yogurt
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
Charred Poblano Corn Salad
- Brush poblano peppers and corn with vegetable oil and season with salt and pepper to taste.
- Grill vegetables over medium-high heat, turning occasionally until peppers and corn are slightly charred and tender. Transfer to a cutting board and cool slightly. Remove corn kernels from cobs, remove skin and seeds from poblanos, discard, and cut pepper into 1/2-inch pieces.
- In a large bowl, combine corn, poblano, cherry tomatoes, avocado, and cotija cheese. Set aside for a moment.
Creamy Cilantro Dressing
- In a food processor or blender, combine all dressing ingredients. Pulse or blend until dressing is smooth, scraping down sides as necessary. Season dressing with salt and pepper to taste.
- Toss dressing into salad until evenly coated. Season salad with salt and pepper to taste and serve. Enjoy!
Notes
Storing Instructions
Salad is best if served immediately after assembly.
Nutrition
Serving: 8 oz salad | Calories: 257kcal | Carbohydrates: 32.8g | Protein: 7.2g | Fat: 13.9g | Saturated Fat: 3.3g | Cholesterol: 5mg | Sodium: 99mg | Potassium: 818mg | Fiber: 7g | Sugar: 8.4g | Calcium: 69mg | Iron: 4mg