We had our good friends over for dinner to celebrate my girlfriend’s birthday. She requested the Shredded Beef and Cheddar Flautas (like usual) for her birthday dinner. I was in search of a tasty side dish to serve with along with the flautas. I found a recipe in the June 2011 Sunset magazine that looked perfect. I adapted the recipe to work with what I had on hand. I used a few ears of corn left from my neighbor Jack and a couple of ears of white corn from the store. I grilled the corn, poblanos, and onions before combining them all together to make this delicious salad. Seriously, I can’t get over how delicious this was! I loved the flavor of the grilled veggies with the lime vinaigrette. The birthday girl especially loved this salad which made me happy.Grilled Corn, Poblano, and Onion Salad with Lime Vinaigrette: Adapted recipe by For the Love of Cooking.net Original recipe by Sunset – June 2011
- 3 tbsp canola oil, (divided)
- 3 ears of yellow corn, husked
- 2 ears of white corn, husked
- 1 poblano chile
- 1 sweet yellow onion, cut into thick rings
- 1 avocado, cut into chunks
- 1/4 cup of fresh cilantro leaves
- 1 tbsp lime juice
- Dash of cumin
- 1 clove of garlic, minced
- Sea salt and freshly cracked pepper, to taste
Heat the grill to high. Rub corn, poblano, and onion rings with 1 tablespoon of canola oil. Place onto the hot grill. Grill, carefully turning occasionally, until poblano is almost blackened and the onions are grilled and tender, about 5-10 minutes. Remove them from the grill. Keep cooking the corn until cooked through and the kernels have browned, for a total of 10-15 minutes. Remove from the grill and let the corn cool.
Place the poblano in a zip lock bag then seal; dice the grilled onion and set aside. Let the chile sit in the sealed zip lock for 5 minutes. Remove the chile from the bag and carefully peel the charred skin from the chile. Remove the stem and seeds as well; dice and set aside with the onions.
Once the corn has cooled, cut the kernels from the cobs into a large bowl. Add the grilled onions, poblanos, avocado, and cilantro together in a bowl.
In a small bowl combine the remaining 2 tablespoons of canola oil with the lime juice, dash of cumin, and minced garlic; mix thoroughly. Add the lime vinaigrette to the the corn mixture and toss until evenly coated. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.