Summer Sides reinvented

I get so tired of making the same potato salad for those summer cookouts. So this recipe in an old sunset magazine caught my eye. I made it for a church potluck and I was surprised how delicious it turned out. It was a bit spicy but I loved that. It was a big hit. So if you need a new side to accompany you to a summer event, check out this delicious twist on corn on the cob.

Grilled corn and poblano salad with chipolte dressing

Ingredients

  • 3-4 large ears of corn shucked
  • 1 poblano chile
  • 3 tablespoons canola oil, divided
  • 1 tablespoon lime juice
  • 1 teaspoon finely chopped canned chipotle chile
  • 1/2 teaspoon kosher salt
  • 1 avocado, cut into chunks
  • 1/4 cup cilantro leaves
  • 1/2 cup slivered sweet onion, rinsed, patted dry

Preparation

  1. 1. Heat grill to high (450° to 550°). Rub corn and poblano with 1 tbsp. 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.
  2. 2. Cut corn kernels from cobs into a large bowl. Peel and seed poblano, cut into 1/2-in. pieces, and add to corn. In a small bowl, whisk remaining oil with lime juice, chipotle chile, and salt.
  3. 3. Stir avocado, cilantro, and onion into corn mixture along with chipotle dressing.
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