Roasted Corn & Poblano Salad with Chipotle Vinaigrette
A vibrant salad featuring charred sweet corn, roasted poblanos, and a smoky chipotle dressing, finished with toasted pepitas for crunch. This mexican-inspired salads (vegetarian) ready in about 35 minutes turns fresh sweet corn kernels, poblano peppers, avocado into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 320 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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.
Ingredients
- 2 cups fresh sweet corn kernels
- 2 poblano peppers
- 1 avocado
- 1/4 cup red onion
- 1/4 cup fresh cilantro
- 1/4 cup toasted pepitas
- 3 tbsp lime juice
- 1/4 cup extra-virgin olive oil
- 1 chipotle pepper in adobo sauce
- 1 tbsp maple syrup
Instructions
- Step 1: Preheat broiler. Place 2 poblano peppers on a baking sheet and broil 4-5 inches from heat for 8-10 minutes, turning occasionally, until skin is blistered and charred; transfer to a bowl, cover with plastic wrap for 10 minutes, then peel, seed, and dice into 1/4-inch cubes.
- Step 2: Toss 2 cups fresh sweet corn kernels with 1 tbsp extra-virgin olive oil and 1/2 tsp salt, then spread on a baking sheet and roast at 400°F for 15 minutes until golden and caramelized.
- Step 3: Whisk together 3 tbsp lime juice, 1/4 cup extra-virgin olive oil, 1 chipotle pepper in adobo sauce (finely minced), and 1 tbsp maple syrup until emulsified; taste and adjust for smokiness.
- Step 4: In a large bowl, combine roasted corn, diced poblano peppers, 1 diced avocado (halved and pitted), 1/4 cup diced red onion, and 1/4 cup chopped fresh cilantro. Drizzle with chipotle vinaigrette and toss gently until evenly coated.
- Step 5: Divide salad between plates, top with 1/4 cup toasted pepitas, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Corn & Poblano Salad with Chipotle Vinaigrette take to make?
Total time is about 35 minutes (20 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 Roasted Corn & Poblano Salad with Chipotle Vinaigrette?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Roasted Corn & Poblano Salad with Chipotle 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 Roasted Corn & Poblano Salad with Chipotle 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 Roasted Corn & Poblano Salad with Chipotle 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.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
