Charred Corn and Poblano Salad
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Charred Corn and Poblano Salad

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Charred Corn and Poblano Salad may be perfect for you!

Looking for a fresh, colorful, and tasty summer side dish?

I made this for our Father’s Day celebration and my family absolutely loved it.

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 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 😉

fried bacon

Ten ears of corn, two poblanos, a red bell pepper, and red onion are up next.

corn and peppers and onion on a tray for corn and poblano salad

Cut the onion into thick slices and brush all the veggies with olive oil.

brushing veggies with olive oil for corn and poblano salad

Then sprinkle with kosher salt and pepper.

veggies with salt and pepper

And place them all on a grill that has been set to medium high.

veggies on the grill before cooking
veggies on the grill

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.

charred veggies on grill

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.

This is one I have and I love it, click the picture to buy from Amazon!

shaving corn off the cob

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.

Charred Corn and Poblano Salad
Charred Corn and Poblano Salad
Charred Corn and Poblano Salad

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If you like Charred Corn and Poblano Salad, you might also like…

Cajun Lime Shrimp and Corn Salad

Cajun Lime Shrimp and Corn Salad

Or Cheesy Crab and Corn Stuffed Poblanos

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Mexican Street Corn Chicken Enchiladas

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Charred Corn and Poblano Salad
5 from 1 vote
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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

Course Side Dish
Cuisine American
Keyword Corn, Grilling Recipes, Poblano, Salad, Vegetables Side
Prep Time 10 minutes
Cook Time 15 minutes
Servings 8
Calories 265 kcal
Author Cheri Renee

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 Tbsps olive oil
  • kosher salt, pepper
  • 4 Tbsps lime juice
  • 2 Tbsps sugar
  • 1 cup fresh cilantro chopped

Instructions

  1. Set a skillet 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 from pan and put on a plate lined with paper towels and set aside.

  2. Put the corn, poblano peppers, red bell pepper, and thick red onion slices on a tray. Brush all sides with 3 Tbsps of the olive oil and sprinkle with kosher salt and pepper.

  3. In a small bowl add the remaining 1 Tbsp olive oil, lime juice, sugar, and more kosher salt and pepper. Stir until evenly mixed and set aside.

  4. Preheat the grill 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.

  5. 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.

  6. Serve at room temp or chilled.

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