I may earn a little money through the links on this page (at no cost to you), but I only recommend products I love. Promise. Click here for more info.

Colorful Poblano & Grilled Corn Salad Recipe

Summer is here and this Grilled Corn Salad recipe will be made on repeat at our house this year. I found this salad recipe years ago in an issue of Cooking Light when searching for a healthy side dish for grilled steak.

I made a few adjustments and it has been a favorite ever since. This healthy salad is bright, crunchy, creamy, and hearty. It pairs beautifully with any grilled meat, fish, tofu, or on its own as a Vegan main! Make this grilled corn salad recipe for a weekend barbeque and thank me later.

View Instructions
Photo: Johnny Autry; Styling: Mary Clayton Carl

Servings

6

Ready In:

40 Min

Good For:

Lunch, Dinner

Grilled Corn Salad Recipe – Ingredients

  • 2 ears shucked corn
  • 3 tablespoons extra-virgin olive oil, divided
  • 4 green onions
  • 2 avocados, peeled, halved, and pitted
  • 1 large red bell pepper
  • 1 large poblano chile
  • Cooking spray
  • 1/2 cup chopped fresh cilantro, chopped
  • 4 tablespoons fresh lime juice (1-2 limes)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt 
  • 1/4 teaspoon freshly ground black pepper
  • 1 (15-ounce) can black beans, drained

Step by Step Instructions

Step 1

Preheat grill to high heat. Brush corn with 2 teaspoons oil.

Step 2

Place bell pepper, poblano, and corn on a grill rack coated with cooking spray. Grill bell pepper 6 minutes on each side or until blackened. Peel the pepper while the poblano grills 3 additional minutes on each side or until blackened; peel. Grill corn about 12 minutes or until beginning to brown on all sides, turning occasionally.

Step 3

Place green onions and avocado on a grill rack coated again with cooking spray. Grill onions 2 minutes on each side or until lightly browned. Grill avocado 2 minutes on each side or until well marked.

Step 4

While the onion and avocado finishes on the grill, cut kernels from ears of corn; place in a large bowl. Chop onion, bell pepper, and poblano; add to bowl. Add remaining 4 teaspoons oil, cilantro, juice, cumin, salt, black pepper, and beans to bowl; toss well. Cut avocado into chunks and stir in just before serving.

Recipe adapted from original CookingLight.com

Love this recipe? You might like this Chipotle Chicken Taco Salad too.

Best tasting protein powder, plant based protein powder, organic protein powder, healthiest protein powder

Get 30% off your order with code FrostedKale!