Charred Corn and Poblano Chile Salad
By Nichole Dailey
Poblanos, cilantro, cumin, and lime give this charred corn salad a Southwest vibe. If you can’t find Cotija cheese, you can substitute feta, which has a similar crumbly texture and salty tang.
Prep Time
10 Min
Cook Time
30 Min
Pellets
Hickory
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1/2 Cup | garlic cloves |
| 1 Cup | avocado oil or other neutral oil |
| 4 | ears corn on the cob, husked |
| 3 | poblano peppers |
| 1/4 Cup | olive oil, divided |
| 2 Tablespoon | fresh lime juice |
| 1 Teaspoon | honey |
| 1/2 Teaspoon | ground cumin |
| Kosher salt and freshly ground black pepper | |
| 1 Small | red onion, diced |
| 1/4 Cup | chopped fresh cilantro |
| 1/2 Cup | crumbled Cotija cheese |
Steps
1
Combine the garlic cloves and the avocado oil in a small sauce pan. Place the pan of garlic on the Traeger grill grate, close the lid, and set the temperature to 400°F so that the garlic starts cooking as the grill preheats.
400 ˚F / 204 ˚C
2
Coat the corn and poblanos with about 2 tablespoons of the olive oil and season with salt and pepper. Place the vegetables directly on the grill grate and, turning every ten minutes or so, until browned all over, about 30 minutes total. Remove the corn, chiles and roasted garlic from grill and let then all cool slightly.
400 ˚F / 204 ˚C
00:30
3
In a large bowl, whisk the remaining 2 tablespoons olive oil with the lime juice, honey, and cumin. Season to taste with salt and pepper. Add three of the roasted garlic cloves to the dressing and use a fork to mash them. Mix well.
4
Cut the kernels from the cobs and add them to the dressing. Steam, seed, and chop the chiles and add them to the corn. Add the red onion and cilantro and toss well. Season to taste with additional lime juice, salt, and pepper.
5
Top with the Cotija and serve warm. Enjoy!
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