CORN POBLANO SALAD RECIPES
GRILLED CORN AND POBLANO CHILE SALAD RECIPE | BON APPÉTIT
A super easy grilled corn salad with poblano chile for an extra kick. You don't need to presoak or preshuck the corn before grilling—trust us!
Provided by Chris Morocco
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a grill for medium heat; oil grate. Whisk lime juice and hot sauce in a medium bowl; season with salt. Set dressing aside.
- Grill corn (still in husks) and chiles, turning occasionally, until corn is charred all over (husks will be nicely blackened and some of the kernels will become deeply browned in spots) and chiles are blackened in spots and crisp-tender, 10–12 minutes for corn and 8–10 minutes for chiles. Transfer to a platter and let cool slightly before shucking corn.
- Slather corn with butter, then cut kernels from cobs into bowl with reserved dressing. Remove seeds from chiles and chop. Add to corn along with scallions. Toss to combine; season corn salad with salt.
GRILLED CORN AND POBLANO SALAD WITH CHIPOTLE VINAIGRETTE ...
Great summer salad. I usually end up adjusting the chipotle and lime juice depending on who I am making dinner for. This is a perfect summer salad, great for BBQ.
Provided by MF
Categories Side Dish Sauces and Condiments Salad Dressing Recipes Vinaigrette Dressing Recipes
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 3 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cook corn on preheated grill until kernels are cooked through, turning regularly, 10 to 20 minutes; set aside to cool. Cut kernels from the cob and place in a large bowl.
- Cook poblano chile pepper on the preheated grill until the skin blackens, turning regularly, 5 to 10 minutes; set aside to cool. Peel and seed the poblano. Cut poblano into 1/2-inch pieces; add to the bowl with the corn.
- Whisk olive oil, lime juice, chipotle pepper, and salt together in a bowl; pour over corn and poblano mixture. Add avocado, cilantro, and red onion to the mixture and gently toss to coat.
Nutrition Facts : Calories 170.1 calories, CarbohydrateContent 16.1 g, FatContent 12.4 g, FiberContent 5 g, ProteinContent 2.7 g, SaturatedFatContent 1.7 g, SodiumContent 218.2 mg, SugarContent 2.9 g
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GRILLED CORN POBLANO SALAD & CHIPOTLE VINAIGRETTE RECIPE ...
When cutting corn kernels from the cob, stand it in a bowl and slice down the cob's sides; the bowl corrals the flying kernels.
From myrecipes.com
Reviews 5
Total Time 30 minutes
Calories 283 calories per serving
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Reviews 5
Total Time 30 minutes
Calories 283 calories per serving
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AVOCADO-CORN-POBLANO SALAD RECIPE | MYRECIPES
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- Stir together olive oil and next 5 ingredients in a large bowl; add corn, chopped pepper, avocado, onion, and cilantro, tossing gently to coat.
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PAN-ROASTED CORN AND POBLANO CHILE PASTA SALAD | RECIPES ...
Here's one of the most gorgeous-looking pasta salads you'll ever come across. Pan-roasting in a dry skillet is a fantastic way to up the flavor of vegetables without adding any fat. This recipe features charred poblano chiles, crisp-tender yellow corn, cumin, lots of fresh lime juice and cilantro, plus chopped up tomatoes and red onion. It all comes together in about 40 minutes and is the perfect picnic or potluck side, but is also filling enough to eat on its own. Chockfull of color, crunch, and texture, this recipe will soon become your go-to pasta salad from now on.
From weightwatchers.com
Total Time 37 minutes
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Calories 74 kcal per serving
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Total Time 37 minutes
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Calories 74 kcal per serving
- In a large serving bowl, whisk together lime juice, oil, water, salt and pepper until blended. Add pasta, chilies, corn mixture, tomatoes, cilantro and onion; toss to mix and coat. Yields about 1 cup per serving.
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PAN-ROASTED CORN AND POBLANO CHILE PASTA SALAD | RECIPES ...
Here's one of the most gorgeous-looking pasta salads you'll ever come across. Pan-roasting in a dry skillet is a fantastic way to up the flavor of vegetables without adding any fat. This recipe features charred poblano chiles, crisp-tender yellow corn, cumin, lots of fresh lime juice and cilantro, plus chopped up tomatoes and red onion. It all comes together in about 40 minutes and is the perfect picnic or potluck side, but is also filling enough to eat on its own. Chockfull of color, crunch, and texture, this recipe will soon become your go-to pasta salad from now on.
From weightwatchers.com
Total Time 37 minutes
Cuisine Mexican
Calories 74 kcal per serving
From weightwatchers.com
Total Time 37 minutes
Cuisine Mexican
Calories 74 kcal per serving
- In a large serving bowl, whisk together lime juice, oil, water, salt and pepper until blended. Add pasta, chilies, corn mixture, tomatoes, cilantro and onion; toss to mix and coat. Yields about 1 cup per serving.
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Pan-roasting or toasting in a dry cast-iron skillet is a cooking technique used often in Mexican cuisine. We use it here to bring up the flavors of corn, onion, and pumpkin seeds. We created this salad as a main course, but it's also a terrific side dish.
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From epicurious.com
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- Cook pasta in a large pot of boiling salted water until al dente, then drain. Add pasta to corn mixture and toss. Season with salt and sprinkle with pumpkin seeds and cheese. Serve warm or at room temperature.
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From withsaltandwit.com
From withsaltandwit.com
- Add corn and poblano's into bowl with other ingredients. Mix well. Add lime juice and taste for season. Adjust with salt and pepper if needed. Serve immediately or chill in fridge for a few hours.
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Total Time 30 minutes
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Total Time 30 minutes
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