Sunset Mesa Roasted Corn and Poblano Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 salads (vegetarian) ready in about 35 minutes pairs (from about 4 ears) fresh corn kernels, medium 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.

Prep: 20 min Cook: 15 min Serves 4 Mexican cuisine 190 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Sunset Mesa Roasted Corn and Poblano Salad 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 Sunset Mesa Roasted Corn and Poblano Salad?

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 Sunset Mesa Roasted Corn and Poblano Salad?

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 Sunset Mesa Roasted Corn and Poblano Salad 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 Sunset Mesa Roasted Corn and Poblano Salad 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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