Roasted Corn and Poblano Salad with Creamy Chipotle Dressing

Elevate your summer dining with this vibrant Roasted Corn and Poblano Salad with Creamy Chipotle Dressing—a smoky-sweet blend of bold flavors and fresh ingredients. Charred corn and fire-roasted poblano peppers take center stage, paired with juicy cherry tomatoes, creamy avocado, and zesty red onion for a medley of textures and colors. Tossed in a luscious chipotle dressing made with Greek yogurt, mayonnaise, and a hint of lime, this salad offers a tantalizing balance of heat and creaminess. Perfect as a side dish for barbecues or a hearty vegetarian main, this easy-to-make recipe is ready in under 40 minutes and bursting with Southwest-inspired flair.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 fresh corn on the cob
• 2 poblano peppers
• 1 small red onion
• 1.5 cups cherry tomatoes
• 0.5 cup fresh cilantro
• 1 large avocado
• 1 tablespoon chipotle in adobo
• 0.5 cup Greek yogurt
• 2 tablespoons mayonnaise
• 1 large lime
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon ground black pepper

Directions

Step 1

Preheat your grill or broiler to high heat.

Step 2

Brush the corn and poblano peppers lightly with olive oil. Place them directly on the grill grates or under the broiler, turning occasionally, until the corn is charred in spots and the poblano peppers are blackened and blistered (about 10-12 minutes).

Step 3

Remove the corn and poblano peppers from the heat. Allow the peppers to cool slightly, then peel off the blackened skin, remove the stem and seeds, and dice the flesh.

Step 4

Cut the kernels off the roasted corn cobs and place them in a large mixing bowl.

Step 5

Finely dice the red onion, halve the cherry tomatoes, and chop the fresh cilantro. Add these to the bowl with the corn.

Step 6

Cut the avocado into small cubes and gently fold it into the mixture to avoid mashing the avocado.

Step 7

To make the creamy chipotle dressing, whisk together the Greek yogurt, mayonnaise, chipotle in adobo, the juice of the lime, kosher salt, and ground black pepper in a small bowl. Adjust seasoning to taste.

Step 8

Drizzle the dressing over the salad and toss gently to combine, ensuring all the ingredients are coated evenly.

Step 9

Garnish the salad with additional chopped cilantro, if desired. Serve immediately or chill for up to 1 hour before serving.

Nutrition Facts

Serving size	(1363.8g)

Amount per serving	% Daily Value*
Calories	1232.8

Total Fat 72.5g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 5.0g
Cholesterol 34mg	0%
Sodium 931.2mg	0%
Total Carbohydrate 139.2g	0%
Dietary Fiber 33.0g	0%
Total Sugars 51.0g
Protein 30.2g	0%

Vitamin D 0IU	0%
Calcium 235.4mg	0%
Iron 6.5mg	0%
Potassium 3482.2mg	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: 49.1%

Protein: 9.1%

Carbs: 41.9%