Smoky and savory Grilled Corn and Poblano Salad with a spicy Chipotle Vinaigrette

This vibrant and flavorful salad brings together the charred sweetness of grilled corn, the mild heat of poblano peppers, and the bold smokiness of chipotle vinaigrette. Perfect for summer cookouts or as a side dish for any Mexican-inspired meal.

Ingredients

• 4 ears of corn, husks removed
• 2 large poblano peppers
• 1/4 cup olive oil
• 2 tablespoons adobo sauce (from canned chipotle peppers)
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 clove garlic, minced
• Salt and pepper to taste
• 1/4 cup cilantro, chopped for garnish
• 1/4 cup queso fresco, crumbled for garnish

Directions

1. Preheat grill to medium-high heat.
2. Grill corn and poblanos, turning occasionally, until charred on all sides.
3. Remove corn kernels from cob and dice poblanos.
4. In a small bowl, whisk together olive oil, adobo sauce, apple cider vinegar, honey, garlic, salt, and pepper to make the vinaigrette.
5. In a large bowl, combine grilled corn, diced poblanos, and chipotle vinaigrette. Mix well to coat.
6. Garnish with chopped cilantro and crumbled queso fresco before serving.

Interesting Facts