Sunset Mesa Roasted Corn and Poblano Salad

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

A bright and smoky salad combining fire-roasted corn, poblano peppers, and fresh herbs inspired by the vivid colors of the Vermilion Cliffs at sunset. This Mexican-inspired salad recipe (vegetarian), ready in about 35 minutes, pairs fresh corn kernels, poblano peppers, red onion, finely chopped 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 190 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.

Ingredients

• 3 cups (from about 4 ears) fresh corn kernels
• 2 medium poblano peppers
• 1/2 cup red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1/3 cup fresh cilantro, chopped
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/4 tsp black pepper
• 1/2 cup (optional) crumbled cotija cheese

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Instructions

1. Step 1: Preheat the broiler on high. Place 2 medium poblano peppers on a baking sheet and broil for 10 minutes, turning every 3 minutes, until the skins are blackened and blistered.
2. Step 2: Transfer the poblanos to a bowl and cover tightly with plastic wrap; let steam for 15 minutes. Peel off skins, remove seeds, and chop the peppers coarsely.
3. Step 3: Heat a large dry skillet over medium-high heat. Add 3 cups fresh corn kernels and cook, stirring occasionally, until browned and slightly charred, about 6-8 minutes.
4. Step 4: In a large bowl, combine the roasted corn, chopped poblano peppers, 1/2 cup finely chopped red onion, 1 cup halved cherry tomatoes, and 1/3 cup chopped fresh cilantro.
5. Step 5: Whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1 tsp salt, and 1/4 tsp black pepper. Pour the dressing over the salad and toss gently to combine.
6. Step 6: Sprinkle 1/2 cup crumbled cotija cheese over the top just before serving, if using.