Corn and Fire Roasted Poblano Salad with Cilantro
Bursting with vibrant flavors and smoky undertones, this Corn and Fire Roasted Poblano Salad with Cilantro is a taste of summer in every bite. Freshly charred corn and fire-roasted poblano peppers anchor this dish with a deliciously smoky sweetness, complemented by juicy cherry tomatoes, crisp red onion, and a zesty lime-cilantro dressing. The Cotija cheese (optional) adds a creamy, tangy note that elevates the salad to a new level of indulgence. Quick to prepare in just 35 minutes, this salad is perfect as a light side dish or a colorful centerpiece for barbecues and potlucks. Packed with fresh ingredients and bold flavors, this recipe is a must-try for lovers of grilled vegetables and southwest-inspired dishes.
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Recipe Information
Ingredients
- 4 ears Fresh corn
- 2 large Poblano peppers
- 1 small Red onion
- 1.5 cups Cherry tomatoes
- 0.5 cup Fresh cilantro, chopped
- 3 tablespoons Lime juice, freshly squeezed
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Cotija cheese, crumbled (optional)
Instructions
Preheat your grill or broiler to high heat.
Husk the corn and lightly coat the ears with a small amount of olive oil. Place them on the grill or under the broiler, turning occasionally, until the kernels are lightly charred, about 8-10 minutes. Remove and let cool.
Place the poblano peppers on the grill or under the broiler. Roast the peppers, turning them frequently, until all sides are blackened and blistered, about 7-10 minutes. Remove the peppers and place them in a bowl, covering the bowl tightly with plastic wrap. Allow them to steam for 10 minutes.
While the peppers steam, dice the red onion and halve the cherry tomatoes. Place them in a large mixing bowl.
Once the poblano peppers have steamed, remove the skins by gently peeling them off with your hands or a paper towel (you don’t need to remove every single bit of char for a smoky flavor). Remove and discard the seeds and stems, then dice the peppers into small pieces. Add them to the mixing bowl.
Cut the cooled grilled corn kernels off the cob and add them to the mixing bowl with the other vegetables.
Add the chopped cilantro, lime juice, olive oil, salt, and black pepper to the bowl. Gently toss everything together until well mixed.
If using, sprinkle the crumbled Cotija cheese over the salad just before serving for a creamy, tangy touch.
Serve immediately or chill in the refrigerator for up to 2 hours before serving to allow the flavors to meld.
Nutrition Facts
Calories |
237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 747 mg | 32% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 9.5 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 613 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
