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Peace. Love. Ranch.

Grilled Corn Salad with Poblano Peppers

  • Prep Time 10 min
  • Cook Time 15 min
  • Servings 6
  • Print print Print

Ingredients (8)

For safe meat preparation, reference the USDA website. For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

Steps (4)

  1. 1

    Preheat a grill to medium heat using Kingsford® charcoal.  In a small bowl, mix the seasoning mix and the butter together until well-blended and brush the corn with the butter mixture.

  2. 2

    Add the corn to the grill along with the poblano peppers and cook, turning often, until corn is golden and the peppers have blackened, about 10–15 minutes. Set corn aside to cool and place the peppers in a paper bag to cool.

  3. 3

    Peel, seed and stem the peppers and chop into ¼-inch pieces.  Remove corn from cobs and place the corn and peppers in a large bowl.

  4. 4

    Add the tomatoes and feta, if using. In another bowl, stir the olive oil and vinegar together until emulsified and pour over the salad. Toss until well coated and serve immediately.

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20 Reviews

4.9

recommend 75% would recommend this recipe

Rated 5 out of 5 by from YUM Delicious with just a hint of spice. Everyone loved it.
Date published: 2024-05-05
Rated 4 out of 5 by from Very good The recipe is good but I added mayo to give it a little more creamer flavor. Super good almost a spicy street corn kinda of feel.
Date published: 2023-10-23
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