Grilled Corn and Poblano Salad
Yesterday, I decided to crank up my old grill for the first time in a long time. Personally, I love cooking with hardwood lump charcoal. I got the charcoal crimson red and then put the poblano peppers on first for a few minutes. Next, I put the corn directly on the grill. You do have to watch the corn and turn it often so it doesn’t burn. After cooking for about 10 minutes, I took the corn and Poblanos off the grill and set them to the side.
Then I put my boneless skinless chicken thighs on the grill and then went inside to finish my salad. I had already cut my onion, orange bell pepper, and tomatoes and placed in a bowl with my olive oil and lime juice. If you put the poblanos in a bag to sweat, the skin will come off so easily. Since I hate doing dishes, I am very careful about how many dishes I use while I cook. For this reason, I cut the corn directly into my bowl. Then I just stir well, season with salt, drizzle with garlic yogurt, and add in the avocados right before serving.
So good I could have skipped the grilled chicken!
This salad was so good, I could have skipped the grilled chicken. I think you will agree! Try it out and let me know what you think.
- 4 ears corn
- 2 Poblano peppers
- ¼ orange bell pepper
- ½ Sweet Vidalia onion
- 1 small tomato (or a handful of grape tomatoes cut in half)
- 3 Avocados
- Juice of 1 lime
- 4 Tablespoons Olive Oil
- Salt
- Prep your grill and get your coals red hot.
- Place the poblano peppers directly on the grill.
- Turn the peppers so that they char evenly.
- After 3-5 minutes, add the corn.
- Turn the corn as you did the peppers.
- Grill about 8-10 minutes.
- Remove from the grill.
- Place the poblanos in a plastic baggie so the stem will make it easier to remove the skin.
- Chop the onion, tomato, and bell pepper.
- Place in a size appropriate mixing bowl.
- Cut the corn off the cob into the bowl.
- Peel the poblano skin and chop.
- Add the poblano peppers to the bowl.
- Cut the lime and squeeze the juice directly into the bowl.
- Pour in the olive oil and add salt.
- Cut the avocado in half and remove the seed.
- Make cuts on the avocado halves to make a dice then scoop out into the bowl with a spoon.
- Mix well, drizzle with garlic yogurt if desired, and serve.
