Grilled Corn & Poblano Salad | Cook for Your Life
Grilled Corn Salad

Grilled Corn & Poblano Salad

Rated 5 out of 5
5 out of 5 stars (based on 5 reviews)

Clock Icon for Prep Time 30 min prep
Clock Icon for Prep Time 40 min total
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 11 ingredients

Grilled Corn & Poblano Salad is the perfect go-to side in the end of summer when the corn is sweet and ready for the grill. Once the grill is heated, this salad cooks up quickly....


  • 1 tablespoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 3 ears of corn, cleaned
  • 2 tablespoons unsalted butter
  • 2 green poblano peppers
  • 1 large tomato, medium dice
  • 2 tablespoons olive oil
  • 3 limes, juiced and zested
  • ½ cup queso fresco
  • salt and pepper to taste
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Nutrition Facts


289 cals


18 g

Saturated Fat

7 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

8 g


33 g


7 g


6 g


8 g


552 mg


  1. Preheat grill to medium.
  2. In a small bowl, mix together chili powder, garlic powder, and smoked paprika.
  3. Rub each ear of corn with butter and sprinkle with spice mix.
  4. Place seasoned corn and poblano peppers on grill. Cook corn and peppers on each side for about 5 minutes, or until lightly charred. Allow to cool.
  5. Cut all kernels off the corn and place in a large bowl.
  6. Remove skin and seeds from peppers. Chop peppers and add to corn along with tomatoes, olive oil, lime juice, queso fresco, salt and pepper. Toss to combine and serve.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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