Roasted Corn and Poblano Salad With Creamy Chipotle

Name: Roasted Corn and Poblano Salad With Creamy Chipotle Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups fresh corn kernels (about 8 ears); 2 poblano peppers, halved and seeded; 1 red bell pepper, halved and seeded; 3 tablespoons chopped green onions; ¼ cup sour cream; 2 tablespoons mayonnaise; 1 tablespoon fresh lime juice; ½ teaspoon minced chipotle chile in adobo; ½ teaspoon salt; ½ teaspoon chili powder; chopped green onion (garnish)

Servings: persons

4 cups fresh corn kernels (about 8 ears)
2 poblano peppers, halved and seeded
1 red bell pepper, halved and seeded
3 tablespoons chopped green onions
¼ cup sour cream
2 tablespoons mayonnaise
1 tablespoon fresh lime juice
½ teaspoon minced chipotle chile in adobo
½ teaspoon salt
½ teaspoon chili powder
chopped green onion (garnish)

1
Preheat oven to 500.
2
Line a rimmed baking sheet with aluminum foil.
3
Place corn and peppers on prepared pan.
4
Bake 25 minutes, or until corn and peppers appear blistered; stir corn halfway through cooking time.
5
Place peppers in a resealable plastic bag; seal, and let stand 10 minutes to loosen skins.
6
Remove skins from peppers, and chop.
7
Cool corn and peppers completely.
8
In a medium bowl, combine corn, peppers and green onion.
9
In a separate bowl, combine sour cream, mayonnaise, lime juice, chipotle pepper, salt and chili powder.
10
Combine sour cream mixture with corn mixture.
11
Garnish with green onion.
12
Cover, and chill.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups fresh corn kernels (about 8 ears), 2 poblano peppers, halved and seeded, 1 red bell pepper, halved and seeded, 3 tablespoons chopped green onions, and more.

Yes, Roasted Corn and Poblano Salad With Creamy Chipotle Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Corn and Poblano Salad With Creamy Chipotle Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions