Grilled Corn Salad with Poblano Peppers

1 Review
  • Prep 5 m
  • Cook 20 m
  • Total 25 m
Servings: 6

Ingredients

Dressing

  • red wine vinegar

Directions

  1. 1. In a small bowl, mix the Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix and the butter together until well blended. Brush the corn with the butter mixture and grill over Kingsford® charcoal, together with poblano peppers turning often until the corn is golden and the peppers have blackened.
  2. 2. Remove the corn from the grill to cool and place the peppers in a paper bag to cool. Once cool enough to handle, peel, seed and stem the peppers and chop into ¼-inch pieces and place in a large mixing bowl.
  3. 3. With a sharp knife, scrape the corn into the bowl with the peppers. Add the onion, cherry tomatoes and feta cheese. In another bowl, stir the olive oil and vinegar together until emulsified. Pour the oil and vinegar mixture over the salad and toss until well coated.
• 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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Grilled Corn Salad with Poblano Peppers is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from Yummy! I live in Atyrau,Kazakhstan and had to improvise the recipe with using roasted bell peppers, but it still turned out excellent. I bring in my own powder Hidden Valley.
Date published: 2016-05-25
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