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.

Gaby Dalkin
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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; 27 g total fat; 5 g saturated fat; 3 g polyunsaturated fat; 17 g monounsaturated fat; 11 mg cholesterol; 619 mg sodium. 566 mg potassium; 26 g carbohydrates; 3 g fiber; 9 g sugar; 6 g protein; 0 g trans fatty acid; 1316 IU vitamin a; 120 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 66 mcg folate; 0 mcg vitamin b12; 89 mg calcium; 2 mg iron;