Corn salad gets mouthwatering, smoky flavor after giving corn on the cob a good char on the grill. Creamy and tangy feta balance the barbecue side dish.




  • Brush corn with 2 tablespoons oil. Grill corn and poblanos skin side down on the greased rack of a grill directly over medium-high 8 to 10 minutes or until charred, turning corn occasionally.

  • Remove corn from grill; let cool. Transfer peppers to a bowl; cover and let stand 15 minutes. Cut kernels from cobs; transfer to a serving bowl. Peel peppers and dice. Add to bowl with corn, along with tomatoes, onion, feta, jalapeno, and lime juice. Season with salt and black pepper.

  • For vinaigrette: In a blender combine remaining 1/2 cup olive oil, the cilantro, shallot, vinegar, garlic, crushed red pepper, and 1 teaspoon salt. Blend 60 seconds or until very smooth. Season to taste. Drizzle 1/2 cup vinaigrette over corn mixture. Pass remaining vinaigrette. Serves 6.

Nutrition Facts

350 calories, (5 g saturated fat, 3 g polyunsaturated fat, 17 g monounsaturated fat), 11 mg cholesterol, 619 mg sodium, 26 g carbohydrates, 3 g fiber, 9 g sugar, 6 g protein.