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Grilled Corn and Avocado Salad with Poblano, Tomatoes, and Feta Recipe

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3.8 from 1 review

This vibrant Avocado Corn Salad combines freshly grilled corn and poblano peppers with creamy avocado, juicy tomatoes, crisp red onions, and tangy feta cheese. Tossed in a zesty lime and honey dressing, this salad bursts with smoky, fresh, and tangy flavors—perfect as a side dish for summer barbecues or a light, refreshing meal.

  • Total Time: 22 minutes
  • Yield: 6 servings

Ingredients

Vegetables & Produce

  • 5 ears corn
  • 1 poblano pepper
  • 2 avocados, diced
  • 1 pint cherry tomatoes or grape tomatoes, halved
  • 1/4 cup finely diced red onions
  • 1/4 cup chopped cilantro
  • 1 garlic clove, minced
  • Juice of 2 limes

Dressing & Seasonings

  • 2 tablespoons olive oil (for corn)
  • 3 tablespoons olive oil (for dressing)
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt (dressing)
  • 1/4 teaspoon black pepper (dressing)
  • 1/4 teaspoon kosher salt (corn seasoning)
  • 1/4 teaspoon black pepper (corn seasoning)

Other

  • 1/4 cup crumbled feta or cotija cheese

Instructions

  1. Preheat Grill: Preheat a gas or charcoal grill on high heat to get it ready for charring the vegetables.
  2. Grill Corn: Rub the ears of corn with 2 tablespoons olive oil and season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Place on the grill and cook until charred on all sides, about 5-7 minutes, turning occasionally.
  3. Grill Poblano Pepper: While the corn is grilling, place the poblano pepper on the grill and cook until the skin is charred and blistered all around, about 2-3 minutes per side. Remove the pepper and transfer it to a bowl, then cover to steam and loosen the skin.
  4. Prepare Corn Kernels: When the corn is cool enough to handle, stand the cobs upright and carefully slice the kernels off using a sharp knife.
  5. Prepare Poblano: Use a towel to rub off the charred skin of the poblano pepper. Discard the skin, seeds, and stems, then roughly chop the pepper.
  6. Mix Salad Ingredients: In a large bowl, combine the grilled poblano peppers, grilled corn kernels, diced avocados, halved tomatoes, finely diced red onions, chopped cilantro, and crumbled feta cheese.
  7. Make Dressing: In a small bowl, whisk together the minced garlic, honey, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, lime juice from 2 limes, and 3 tablespoons olive oil until emulsified.
  8. Combine Salad and Dressing: Drizzle the dressing over the salad ingredients and gently toss to combine all flavors evenly. Serve fresh and enjoy.

Notes

  • This salad is best served fresh but can be stored in the refrigerator for up to 1 day; avocados may brown if stored too long.
  • To make the salad spicier, keep some of the poblano seeds or add a jalapeño.
  • For a dairy-free version, omit the feta or substitute with a vegan cheese alternative.
  • Grilling the vegetables adds a smoky flavor that enhances the overall taste of the salad.
  • To make preparation easier indoors, you can char vegetables under a broiler if a grill is not available.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://avascooking.com/grilled-corn-and-avocado-salad-with-poblano-tomatoes-and-feta-recipe/