Skip to Main Content
  • Find even more great deals at a store near you  |Find a Store
Charred Corn and Poblano Chile Salad

Charred Corn and Poblano Chile Salad

By Nichole Dailey

Poblanos, cilantro, cumin, and lime give this charred corn salad a Southwest vibe. If you can’t find Cotija cheese, you can substitute feta, which has a similar crumbly texture and salty tang.

Prep Time

10 Min

Cook Time

30 Min

Pellets

Hickory

Ingredients

This recipe serves:

4

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
1/2 Cup garlic cloves
1 Cup avocado oil or other neutral oil
4 ears corn on the cob, husked
3 poblano peppers
1/4 Cup olive oil, divided
2 Tablespoon fresh lime juice
1 Teaspoon honey
1/2 Teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 Small red onion, diced
1/4 Cup chopped fresh cilantro
1/2 Cup crumbled Cotija cheese

Steps

  • 1

    Combine the garlic cloves and the avocado oil in a small sauce pan. Place the pan of garlic on the Traeger grill grate, close the lid, and set the temperature to 400°F so that the garlic starts cooking as the grill preheats.

    400 ˚F / 204 ˚C

  • 2

    Coat the corn and poblanos with about 2 tablespoons of the olive oil and season with salt and pepper. Place the vegetables directly on the grill grate and, turning every ten minutes or so, until browned all over, about 30 minutes total. Remove the corn, chiles and roasted garlic from grill and let then all cool slightly.

    400 ˚F / 204 ˚C

    00:30

  • 3

    In a large bowl, whisk the remaining 2 tablespoons olive oil with the lime juice, honey, and cumin. Season to taste with salt and pepper. Add three of the roasted garlic cloves to the dressing and use a fork to mash them. Mix well.

  • 4

    Cut the kernels from the cobs and add them to the dressing. Steam, seed, and chop the chiles and add them to the corn. Add the red onion and cilantro and toss well. Season to taste with additional lime juice, salt, and pepper.

  • 5

    Top with the Cotija and serve warm. Enjoy!

My Notes


In order to add notes for this recipe, you must log in or create an account.