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
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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

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