Grilled Corn and Poblano Salad
Equipment
- Small glass jar
- Grill Pan
Ingredients
Dressing:
- 1 tbsp fresh lime juice
- ½ tsp Frank's hot sauce or hot sauce of your choice
- Pinch of sea salt
Salad:
- 2 ears of corn husk removed
- 1 small poblano chile
- 1½ tbsp butter
- 1 green onion thinly sliced
- 1 tbsp fresh cilantro finely chopped
- Freshly cracked black pepper to taste
Instructions
- Make the dressing by combining the lime juice, hot sauce, and sea salt in a small glass jar, seal with a lid, and shake well. Set dressing aside to allow the flavors time to mingle.
- Heat a grill pan over medium-high heat.
- Grill corn and poblano, turning occasionally, until corn is charred deeply browned in spots and poblano is blackened in spots and crisp-tender, 10–12 minutes for corn and 8–10 minutes for poblano. Transfer the corn cobs to a cutting board and let them cool slightly.
- Place the charred chile in a ziplock bag and seal, and set aside for 10 minutes. Peel off the charred skin from the poblano, remove the stem and seeds, and dice.
- Make the salad by cutting the kernels from the cobs into a small serving bowl, adding the poblano, green onion, and the butter, and mixing until evenly coated.
- Add the well-shaken lime dressing and stir to combine. Top with fresh cilantro and freshly cracked black pepper, to taste.
- Serve and enjoy.