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Grilled Corn and Poblano Chile Salad

Grilled Corn and Poblano Chile Salad

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.


  • Vegetable oil (for grill)
  • 2 tablespoons fresh lime juice
  • ¾ teaspoon hot sauce (such as Frank’s)
  • 3 tablespoons unsalted butter

Recipe Preparation

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

  • 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.

  • 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.

Reviews SectionFantastic! Easy and delicious!Made this dish for a BBQ this weekend - it was easy to prepare and a total hit! Officially part of the summer recipe rotation.AnonymousNew York07/09/19Simple, fresh, delicious!I tried this recipe, but with grilled jalapeños insted of poblano chiles. Twas simple and delicious, will definitely be making again.mustardseedsCalifornia07/15/18

Watch the video: Grilled Mexican Corn Salad. Southern Living (October 2021).