Charred Corn and Poblano Salad
Charred Corn and Poblano Salad may be a perfect recipe for you on the grill or your Blackstone griddle!
Looking for a fresh, colorful, and tasty summer side dish?
It’s perfect to serve at a party especially because it’s served at room temp or even chilled.
This would also be an amazing side dish at dinner with some grilled chicken or steak.
How to make Charred Corn and Poblano Salad
The first thing I did was cook 10 slices of bacon.
I cut the bacon right into a skillet, or cook them on your Blackstone griddle, over medium heat using kitchen scissors.
Cook 5 to 7 minutes and drain on a plate lined with paper towels. Then I hide that plate of bacon from my family or there would be none left 😉
Ten ears of corn, two poblanos, a red bell pepper, and red onion are up next.
Cut the onion into thick slices and brush all the veggies with olive oil.
Then sprinkle with kosher salt and pepper.
And place them all on a grill or flat top griddle that has been set to medium high.
The word “charred” is in the title of this recipe, so make sure you deliver on the charred part of this dish.
I even moved my veggies around to make sure they all got a good char from the hottest parts of my grill.
The veggies take about 10 to 12 minutes total.
Let them cool slightly and then remove the stems and seeds from the peppers.
Mine pulled out pretty easily.
Then dice them and put them into a bowl, and dice the onion as well.
Cut the corn off of the cob with either a knife or a corn scraper if you have one.
Add the corn kernels to the bowl along with fresh cilantro.
Also add the cooked bacon, and a lime dressing that I made earlier by mixing together olive oil, lime juice, sugar, kosher salt, and pepper.
Mix the Charred Corn and Poblano Salad together and taste for seasoning.
Mine needed just a bit more kosher salt and pepper and then it was perfect.
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If you like Charred Corn and Poblano Salad, you might also like these recipes…
Cajun Lime Shrimp and Corn Salad
Hot Honey Peach Chicken Salads
Traeger Stuffed Poblano Peppers
Smoked Jalapeno Cranberry Chicken Salad
Crispy Pasta Caprese Chicken Salad
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Charred Corn and Poblano Salad
Charred Corn and Poblano Salad is a mix of grilled corn, poblano peppers, red onion all tossed together with a sweet lime dressing
Ingredients
- 10 slices bacon
- 10 ears corn on the cob shucked
- 2 poblano peppers
- 1 red bell pepper
- 1 red onion cut into thick slices
- 4 tablespoons olive oil
- kosher salt, pepper
- 4 tablespoons lime juice
- 2 tablespoons sugar
- 1 cup fresh cilantro chopped
Instructions
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Set a skillet or your Blackstone griddle over medium heat and use kitchen scissors to cut the bacon right into the skillet in bite size pieces. Cook 5 to 7 minutes, stirring occasionally. Remove and put on a plate lined with paper towels and set aside.
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Put the corn, poblano peppers, red bell pepper, and thick red onion slices on a tray. Brush all sides with 3 tablespoons of the olive oil and sprinkle with kosher salt and pepper.
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In a small bowl add the remaining olive oil, lime juice, sugar, and more kosher salt and pepper. Stir until evenly mixed and set aside.
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Preheat the grill or Blackstone griddle to medium high. Put the corn, poblano peppers, red bell pepper, and onion slices on the grill for 10 to 12 minutes, turning a few times throughout.
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Let them cool slightly and cut the kernels off the corn, remove the seeds and stems from the peppers and dice, and dice the onion. Put into a large bowl and add the bacon, cilantro, and lime dressing. Stir until evenly mixed. Taste for seasoning and add more kosher salt or pepper if needed.
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Serve at room temp or chilled.
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