Corn and Fire Roasted Poblano Salad with Cilantro

Bursting with vibrant flavors and smoky undertones, this Corn and Fire Roasted Poblano Salad with Cilantro is a taste of summer in every bite. Freshly charred corn and fire-roasted poblano peppers anchor this dish with a deliciously smoky sweetness, complemented by juicy cherry tomatoes, crisp red onion, and a zesty lime-cilantro dressing. The Cotija cheese (optional) adds a creamy, tangy note that elevates the salad to a new level of indulgence. Quick to prepare in just 35 minutes, this salad is perfect as a light side dish or a colorful centerpiece for barbecues and potlucks. Packed with fresh ingredients and bold flavors, this recipe is a must-try for lovers of grilled vegetables and southwest-inspired dishes.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 ears Fresh corn
• 2 large Poblano peppers
• 1 small Red onion
• 1.5 cups Cherry tomatoes
• 0.5 cup Fresh cilantro, chopped
• 3 tablespoons Lime juice, freshly squeezed
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 cup Cotija cheese, crumbled (optional)

Directions

Step 1

Preheat your grill or broiler to high heat.

Step 2

Husk the corn and lightly coat the ears with a small amount of olive oil. Place them on the grill or under the broiler, turning occasionally, until the kernels are lightly charred, about 8-10 minutes. Remove and let cool.

Step 3

Place the poblano peppers on the grill or under the broiler. Roast the peppers, turning them frequently, until all sides are blackened and blistered, about 7-10 minutes. Remove the peppers and place them in a bowl, covering the bowl tightly with plastic wrap. Allow them to steam for 10 minutes.

Step 4

While the peppers steam, dice the red onion and halve the cherry tomatoes. Place them in a large mixing bowl.

Step 5

Once the poblano peppers have steamed, remove the skins by gently peeling them off with your hands or a paper towel (you don’t need to remove every single bit of char for a smoky flavor). Remove and discard the seeds and stems, then dice the peppers into small pieces. Add them to the mixing bowl.

Step 6

Cut the cooled grilled corn kernels off the cob and add them to the mixing bowl with the other vegetables.

Step 7

Add the chopped cilantro, lime juice, olive oil, salt, and black pepper to the bowl. Gently toss everything together until well mixed.

Step 8

If using, sprinkle the crumbled Cotija cheese over the salad just before serving for a creamy, tangy touch.

Step 9

Serve immediately or chill in the refrigerator for up to 2 hours before serving to allow the flavors to meld.

Nutrition Facts

Serving size	(1218.3g)

Amount per serving	% Daily Value*
Calories	1207.3

Total Fat 73.4g	0%
Saturated Fat 31.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 106.8mg	0%
Sodium 4194.0mg	0%
Total Carbohydrate 113.7g	0%
Dietary Fiber 22.3g	0%
Total Sugars 43.5g
Protein 49.5g	0%

Vitamin D 25.6IU	0%
Calcium 999.5mg	0%
Iron 7.5mg	0%
Potassium 2598.5mg	0%

*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.

Source of Calories

Fat: 50.3%

Protein: 15.1%

Carbs: 34.6%