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Epicurious

Grilled Corn and Poblano Chile Salad

Image may contain Plant Food Dish Meal Vegetable and Produce
Laura Murray

Psst…you don’t need to presoak or preshuck corn before grilling it. Just put the whole ears on the grate and the husks and silk will slip right off afterward. You’re welcome.

Recipe information

  • Yield

    4 servings

Ingredients

Vegetable oil (for grill)
2 tablespoons fresh lime juice
¾ teaspoon hot sauce (such as Frank’s)
Kosher salt
4 ears of corn, in husk
2 small poblano chiles
3 tablespoons unsalted butter
2 scallions, chopped

Preparation

  1. Step 1

    Prepare a grill for medium heat; oil grate. Whisk lime juice and hot sauce in a medium bowl; season with salt. Set dressing aside.

    Step 2

    Grill corn (still in husks) and chiles, turning occasionally, until corn is charred all over (husks will be nicely blackened and some of the kernels will become deeply browned in spots) and chiles are blackened in spots and crisp-tender, 10–12 minutes for corn and 8–10 minutes for chiles. Transfer to a platter and let cool slightly before shucking corn.

    Step 3

    Slather corn with butter, then cut kernels from cobs into bowl with reserved dressing. Remove seeds from chiles and chop. Add to corn along with scallions. Toss to combine; season corn salad with salt.

TagsSaladCornVegetableSummerEasyQuickSideNut FreeGluten FreeVegetarianGrillingFourth of JulyMemorial DayLabor DayDinnerBon Appétit
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