I first made this corn salad last year after seeing it in Sunset magazine, and it’s been a hit every time.
I love corn on the cob, half the time I might say I’m a corn on the cob purist…it’s just so good the way it is. But there are just too many other good things to do with it! This salad is no exception.
I have one gripe about this recipe – the canned chipotle chile. Every time I’ve looked, they only have larger cans at the store. You only use 1 teaspoon for this recipe! I haven’t quite figured out what to do with the leftovers, or what else I could use as a substitution. If anyone has any ideas, let me know…
You can do a lot more with this salad. After serving it with a Taco Bar for lunch, I added leftover blacks beans. This addition might be the way I make this salad from now on.
Additionally, leftovers make an awesome scramble the next morning. (Thank you, Jordan, for being a genius).
- 3 ears corn, shucked
- 1 poblano chile
- 3 tablespoons canola oil, divided
- 1 tablespoon lime juice
- 1 teaspoon finely chopped canned chipotle chile
- 1/2 teaspoon kosher salt
- 1 avocado, cut into chunks
- 1/4 cup cilantro leaves
- 1/2 cup slivered sweet onion, rinsed, patted dry
- 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. Let cool. NOTE: If you do not have a grill, cook corn in boiling water for 6 minutes, and let poblano blacken in a 450F oven.
- Cut corn kernels from cobs into a large bowl. Peel and seed poblano, cut into 1/2-in. pieces, and add to corn. In a small bowl, whisk remaining oil with lime juice, chipotle chile, and salt.
- Stir avocado, cilantro, and onion into corn mixture along with chipotle dressing.