Smoky Grilled Poblano Corn Salad

overhead view of grilled corn and poblano salad garnished with cilantro and lime wedges.

5 from 1 reviews

Grilled corn and charred poblano pepper give this summer salad a delicious smoky flavor. With fresh, juicy tomatoes, creamy avocado, cilantro, and a simple lime dressing, this salad is delicious with all of your favorite grilled dishes. (gluten-free, vegetarian)


  • 4 ears of corn, shucked
  • 1 poblano pepper
  • 1 cup cherry tomatoes, halved
  • 1 medium avocado, diced
  • 1/4 cup cilantro leaves, chopped
  • 2 green onions, chopped
  • 1/4 cup crumbled cotija or feta cheese
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • Juice of 1 lime
  • 1/4 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • Pinch paprika


  1. Preheat grill to medium high heat. Place corn and poblano directly on the grill and cook, turning occasionally, until the pepper and corn are charred on the outside. Remove and let cool before handling.
  2. Use a sharp knife to slice kernels off the corn cobs.
  3. Dice the poblano, discarding stem and seeds.
  4. In a large bowl, combine corn, poblano, tomatoes, avocado, cilantro, onions, and cheese.
  5. Whisk together olive oil, lime juice, apple cider vinegar, salt, pepper, and paprika. Pour over salad and gently stir to combine.


  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • If making ahead, dice add the avocado just before serving.
  • If you don't have a grill, you can char the corn and poblano in the oven under the broiler. Watch carefully and rotate corn and pepper every few minutes.

Keywords: grilled poblano corn salad, grilled corn salad with avocado, charred corn and poblano salad