CHIPOTLE CORN SALAD WITH GRILLED BACON
If there's a vegetable that loves the grill, it's corn. Caramelizing the natural sugars, adding a little bit of chipotle heat, then kissing it with a little bacon . . . the only thing I warn you is that you cannot live on this alone. You must eat other things.
Provided by Guy Fieri
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Carefully peel back the husks from the corn without detaching them from the bottom. Remove the silk from the corn, fold the husks back around the ears, and soak the ears in water for 30 to 45 minutes.
- Weigh down the ears so they are fully submerged.
- Preheat a grill to medium-high.
- Drain the corn, open the husks, and dry the ears with paper towels. Fold the husks back over the corn and grill, turning often, for 3 to 4 minutes per side, turning 3 times.
- While the corn is grilling, grill the bacon on the other half of the grill until crispy and golden brown and the poblanos and scallions until charred. Remove all items and set aside.
- Once the corn is cool enough to handle, cut the kernels from the cob, finely dice the scallions, seed and dice the poblano, and chop the bacon into bite-size pieces, placing everything in a large bowl. Mix in the bell pepper and onion.
- Whisk together all the dressing ingredients in a medium bowl.
- Dress the salad lightly and serve.
GRILLED CORN POBLANO SALAD WITH CHIPOTLE VINAIGRETTE
Haven been turned onto poblano chile's yet? Now's the time, you've gotta try this one! From Sunset.
Provided by gailanng
Categories Corn
Time 50m
Yield 3 1/2 cups
Number Of Ingredients 9
Steps:
- Heat grill to high (450° to 550°). Rub corn and poblano with 1 tablespoons oil. Grill both, turning occasionally, until poblano is mostly blackened, 5 to 10 minutes and some corn kernels have browned, 10 to 20 minutes. Let cool.
- Working with one at a time, stand corncobs in a large bowl and slice down the sides; the bowl corrals flying kernels. Peel and seed poblano, cut into 1/2-in. pieces and add to corn.
- In a small bowl, whisk remaining 2 tablespoons oil with the lime juice, chipotle chile and salt.
- Stir avocado, cilantro and onion into corn mixture along with chipotle dressing.
Nutrition Facts : Calories 310.9, Fat 22, SaturatedFat 2.3, Sodium 339.7, Carbohydrate 29.9, Fiber 6.9, Sugar 6.7, Protein 5.2
GRILLED POBLANO AND RED ONION VINAIGRETTE
Provided by Food Network
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine all of the ingredients, except for the olive oil and salt and pepper, into a medium size mixing bowl and mix well. Whisk the olive oil into the mixture in a slow steady stream until fully incorporated. Season with salt and pepper.
GRILLED CORN AND POBLANO SALAD WITH CHIPOTLE VINAIGRETTE
Great summer salad. I usually end up adjusting the chipotle and lime juice depending on who I am making dinner for. This is a perfect summer salad, great for BBQ.
Provided by MF
Categories Vinaigrette Dressing
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.n
- Cook corn on preheated grill until kernels are cooked through, turning regularly, 10 to 20 minutes; set aside to cool. Cut kernels from the cob and place in a large bowl.n
- Cook poblano chile pepper on the preheated grill until the skin blackens, turning regularly, 5 to 10 minutes; set aside to cool. Peel and seed the poblano. Cut poblano into 1/2-inch pieces; add to the bowl with the corn.n
- Whisk olive oil, lime juice, chipotle pepper, and salt together in a bowl; pour over corn and poblano mixture. Add avocado, cilantro, and red onion to the mixture and gently toss to coat.n
Nutrition Facts : Calories 170.1 calories, Carbohydrate 16.1 g, Fat 12.4 g, Fiber 5 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 218.2 mg, Sugar 2.9 g
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