I was not going to post about this. It was supposed to be an afterthought to the amazing ribs my husband and I were smoking all day. We just needed a quick side dish. No big deal.
It was a big deal. It turned out so good I just had to make a post about it! This salad will no doubt become my go-to summer side dish. It can be served cold or at room temp. Also, since it isn’t a mayonnaise-based salad, it lends itself really well to BBQ buffets because it can sit out for longer periods of time.
And the best part? It is SO EASY!
Corn and Poblano Summer Salad
1 bag frozen corn
2 Poblano peppers
1 medium avocado
Handful of cherry tomatoes
3 T olive oil
Salt and pepper to taste
Cook the corn according to package directions, usually in the microwave. You can use fresh corn too if you want, just grill them and cut it off the cob. I just find the frozen much easier and the taste is still great.
After the corn is cooked, add it to a dry skillet over high heat. The goal here is to just char it up a little bit. Set aside to cool. I put it in the fridge to bring the temperature down to warm/room temp. I prepped the rest of the salad in the meantime.
Put the Poblanos over the flame on your stove, turning until charred on all sides.
In a bowl, add diced avocado, halved cherry tomatoes, diced pepper, and cooled corn.
In a small bowl, mix your dressing which is just the zest and juice of 1 lime, olive oil, a dash of pepper and 1t salt. Whisk together with a fork and pour over the veggies. Careful toss the veggies to coat. Add a little more salt if necessary.