Grilled Poblano and Sweet Corn Salad with Lime Vinaigrette

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

A refreshing summer salad combining smoky grilled poblano peppers, sweet corn kernels, and zesty lime dressing for a balanced and vibrant side. This Mexican salad recipe (vegetarian), ready in about 30 minutes, pairs poblano peppers, fresh corn kernels, and 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 "Add this recipe to your weekly plan" 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.

Ingredients

• 3 medium poblano peppers
• 2 cups fresh corn kernels, cut from 3 ears
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/3 cup chopped fresh cilantro
• 3 tbsp olive oil
• 2 tbsp lime juice, fresh
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

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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.