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Corn and Poblano Salad
Recipes
Corn and Poblano Salad
6 servings
15 minutes total

Ingredients

  • 4 ears fresh corn, husks/silks removed
  • 1 large poblano pepper
  • 1 large red bell pepper, coarsely chopped
  • 3 tablespoons fresh cilantro, coarsely chopped
  • 3 tablespoons canola oil
  • ½ teaspoon kosher salt, divided
  • ¼ teaspoon pepper
  • 2 limes, for juice
  • 1 teaspoon hot pepper sauce

Prep

    • Slice corn from cobs (3 cups).
    • Chop peppers, and cilantro.

Steps

    1. Slice corn from cobs (3 cups); scrape cobs with back of knife to release remaining juices. Chop peppers, and cilantro.
    2. Preheat large sauté pan on medium-high 1–2 minutes. Place oil in pan; add corn, peppers, salt, and pepper. Cook and stir 3–4 minutes or until slightly browned.
    3. Remove pan from heat. Squeeze lime for juice (3 tablespoons) over mixture; stir in pepper sauce and cilantro. Serve warm or cold.

Amount per ⅙ recipe serving: Calories 130, Total Fat 8g, Sat Fat 0.5g, Trans Fat 0g, Chol 0mg, Sodium 125mg, Total Carb 15g, Fiber 3g, Sugars 5g, Protein 2g, Calc 0%, Iron 6%