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Roasted Corn and Poblano Pepper Salad
Prep Time
20 mins
Cook Time
20 mins
Author: Delane
  • 4 ears of sweet corn hulled and washed
  • 1 bunch green onions
  • 2 limes cut in half
  • 2 poblano peppers
  • 1/4 cup olive oil
  • 1 small bunch cilantro diced
  • 1 large jalapeno pepper halved and seeded
  • 1 teaspoons ground cumin
  • 1 teaspoon ground  garlic powder
  • salt  to taste
  • pepper to taste
  1. Preheat grill on high, then set the burners to low.  If you are using a charcoal grill,  begin cooking when coals are hot (orange with white ash).
Place corn, jalapeno pepper, poblano pepper, and limes on direct heat.  Each item cooks at a different pace. Cook items as follows:
  1. - Onions:  2-4 minutes, flipping once until soft and lightly charred
  2. - Jalapenos:  4-6 minutes flipping once until soft and lightly charred
  3. - Poblanos: 8-10 minutes, until skin is blistered and pepper is soft
  4. - Limes: 2-4 minutes.  Begin cooking with pulp side on the grill.  The lime juice will boil and you will hear it scorch the hot grill.  When limes being to boil flip and cook for 1 minute.
  5. - Corn: 10-12 minutes.  Rotate corn 1/4 turn every 2-3 minutes.  Cook until soft and a few kernels are lightly charred.
  6. Let items cool slightly
  7. Cut the tips of the onions off and slice onions into 1/4" pieces
  8. Finely dice jalapeno pepper
  9. Cut the tops of the poblano peppers off, cut in half, remove seeds and dice pepper into 1/4" pieces
  10. Cut kernels of corn off of each ear.
  11. Place ingredients in a bowl.
  12. Over the top of cooked ingredients, juice grilled limes.
  13. Add oil, cumin, garlic and salt and pepper to taste.
  14. Add cilantro
  15. Toss until all ingredients are combined.