Grilled Corn Salad with Poblano Peppers
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 6
4 tablespoons butter room, temperature
6 ears fresh corn on the cob, husks and silk removed
2 poblano peppers
1 cup cherry tomatoes stemmed, rinsed, cut in half
1 cup crumbled feta cheese (optional)
¼ cup olive oil
1 tablespoon red wine vinegar
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.
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.
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.
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.
For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
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