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A bowl of a corn salad with poblanos and cilantro, topped with cooked, crumbled bacon.
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Summer corn salad

Summer corn salad with roasted poblanos, cilantro and a creamy dressing is a fresh and flavorful veggie side dish.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Yield: 8 -10 servings

Ingredients

For the salad:

  • 4 ½ cups fresh corn, charred if desired (see notes)
  • 2 poblano peppers, roasted and chopped (see notes)
  • 1 medium jalapeño, finely chopped (optional)
  • ½ cup fresh cilantro, chopped

For the dressing:

  • 3 tablespoons plain nonfat Greek yogurt (or sour cream)
  • 3 tablespoons low-fat mayonnaise
  • 3 tablespoons fresh lime juice (from 2 small limes)
  • 1 ¼ teaspoons paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Instructions

  • Combine corn, roasted poblanos, jalapeño and cilantro in a large bowl.
  • In a separate bowl, mix together the Greek yogurt, mayonnaise, lime juice, paprika, salt and pepper. Stir to combine.
  • Pour the dressing over the salad and mix thoroughly.
  • Chill for at least 1-2 hours, so the flavors have a chance to meld. Then season to taste with extra salt and pepper and serve.

Notes

This salad needs to be made ahead and chilled, so please plan accordingly.
If you would like to char the corn for extra flavor, add the corn kernels to a dry skillet over medium low heat. Cook for several minutes, stirring occasionally, until the corn starts to color. You may need to work in batches so it chars and doesn’t steam. Let the corn cool then proceed with the recipe.
To roast your poblano peppers: If you have a gas range, you can do it right over the burner, turning each pepper with tongs to get them charred on all sides. Or, use your oven and broil the peppers, turning them over every minute or so to char all sides. Once blackened, place the poblano peppers in a bowl and cover with plastic wrap (this lets them steam).
After about 10 minutes and once they are cool enough to handle, peel back the charred skin from the poblanos and discard - you can use a paper towel and just rub it right off. Remove the stem and seeds from inside the peppers and discard. Chop the peppers.
You can substitute frozen corn in this recipe if you prefer. Just make sure it’s thawed before you mix the salad.
Feel free to add in some finely chopped red onion to this salad. This salad is also great served with some crumbled, cooked bacon on top.

Nutrition

Serving: 1serving | Calories: 83kcal | Carbohydrates: 16g | Protein: 3g | Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 252mg | Fiber: 2g | Sugar: 4g
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