This Charred Corn and Poblano Salad is a feast for the eyes and the taste buds. The vibrant colors and fresh ingredients make it an appealing dish for any summer meal. The smoky charred corn and poblano peppers add depth of flavor, while the lime juice and cilantro bring a refreshing zest. Perfect as a light lunch or a side dish for your next barbecue, this salad encapsulates the essence of seasonal eating.
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- 3 ears ears of corn, husked
- 2 medium poblano peppers
- 1/4 cup red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 avocado, avocado, diced
Instructions
- Preheat a grill or grill pan to medium-high heat.
- Place the ears of corn and poblano peppers on the grill. Cook, turning occasionally, until the corn is charred and the peppers are blistered, about 8-10 minutes.
- Remove the corn and peppers from the grill. Let them cool slightly.
- Cut the kernels off the corn cobs into a large bowl.
- Peel and deseed the poblano peppers, then chop them and add to the bowl with the corn.
- Add the red onion, cherry tomatoes, cilantro, lime juice, olive oil, cumin, salt, and black pepper to the bowl. Toss everything together until well combined.
- Gently fold in the diced avocado just before serving.
- Serve immediately or chill for 30 minutes for the flavors to meld.
Nutrition
Serving: 100g | Calories: 200kcal | Carbohydrates: 28g | Protéines: 4g | Fat: 10g | Sucre: 6g