Grilled Poblano and Sweet Corn Salad with Lime Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing summer salad combining smoky grilled poblano peppers, sweet corn kernels, and zesty lime dressing for a balanced and vibrant side. This mexican-inspired salads (vegetarian) ready in about 30 minutes pairs medium poblano peppers, cut from 3 ears fresh corn kernels, halved cherry tomatoes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a grill or grill pan to medium-high heat. Place 3 whole poblano peppers directly on the grill and cook for about 10 minutes, turning occasionally until skins are charred and blistered.
  2. Step 2: Remove the peppers and place them in a covered bowl or sealed plastic bag for 10 minutes to steam. Then peel off the skins, remove seeds, and chop into 1/2-inch pieces.
  3. Step 3: Meanwhile, grill 2 cups fresh corn kernels in a grill basket or on foil for 5-7 minutes until lightly charred, stirring occasionally.
  4. Step 4: In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lime juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  5. Step 5: Add the chopped poblano peppers, grilled corn, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, and 1/3 cup chopped cilantro to the bowl and toss gently until everything is coated with the lime vinaigrette. Serve chilled or at room temperature.

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Frequently asked questions

How long does Grilled Poblano and Sweet Corn Salad with Lime Vinaigrette take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Poblano and Sweet Corn Salad with Lime Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium poblano peppers from drying out.

Can I substitute ingredients in Grilled Poblano and Sweet Corn Salad with Lime Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Poblano and Sweet Corn Salad with Lime Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Grilled Poblano and Sweet Corn Salad with Lime Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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