Roasted Corn and Poblano Salad with Creamy Chipotle Dressing
Elevate your summer dining with this vibrant Roasted Corn and Poblano Salad with Creamy Chipotle Dressing—a smoky-sweet blend of bold flavors and fresh ingredients. Charred corn and fire-roasted poblano peppers take center stage, paired with juicy cherry tomatoes, creamy avocado, and zesty red onion for a medley of textures and colors. Tossed in a luscious chipotle dressing made with Greek yogurt, mayonnaise, and a hint of lime, this salad offers a tantalizing balance of heat and creaminess. Perfect as a side dish for barbecues or a hearty vegetarian main, this easy-to-make recipe is ready in under 40 minutes and bursting with Southwest-inspired flair.
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Recipe Information
Ingredients
- 4 fresh corn on the cob
- 2 poblano peppers
- 1 small red onion
- 1.5 cups cherry tomatoes
- 0.5 cup fresh cilantro
- 1 large avocado
- 1 tablespoon chipotle in adobo
- 0.5 cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 large lime
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
Instructions
Preheat your grill or broiler to high heat.
Brush the corn and poblano peppers lightly with olive oil. Place them directly on the grill grates or under the broiler, turning occasionally, until the corn is charred in spots and the poblano peppers are blackened and blistered (about 10-12 minutes).
Remove the corn and poblano peppers from the heat. Allow the peppers to cool slightly, then peel off the blackened skin, remove the stem and seeds, and dice the flesh.
Cut the kernels off the roasted corn cobs and place them in a large mixing bowl.
Finely dice the red onion, halve the cherry tomatoes, and chop the fresh cilantro. Add these to the bowl with the corn.
Cut the avocado into small cubes and gently fold it into the mixture to avoid mashing the avocado.
To make the creamy chipotle dressing, whisk together the Greek yogurt, mayonnaise, chipotle in adobo, the juice of the lime, kosher salt, and ground black pepper in a small bowl. Adjust seasoning to taste.
Drizzle the dressing over the salad and toss gently to combine, ensuring all the ingredients are coated evenly.
Garnish the salad with additional chopped cilantro, if desired. Serve immediately or chill for up to 1 hour before serving.
Nutrition Facts
Calories |
1233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 931 mg | 40% | |
| Total Carbohydrate | 139.2 g | 51% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 51.0 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3482 mg | 74% | |
*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.
