In this fresh summer salad recipe, sweet corn and honey balance nicely with tomatoes, avocado and lime juice. Bring it along to your next summer picnic or pair it with grilled shrimp or chicken for an easy weeknight meal.

Ali Ramee
Source:, May 2020


Recipe Summary

20 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to high (450 degrees F to 500 degrees F). Lightly coat corn and poblano with cooking spray. Grill, uncovered, until lightly charred and tender, 10 to 12 minutes, turning occasionally. Remove the corn from the grill. Continue to grill the poblano until it's totally charred and blackened on the outside, 3 to 5 minutes more. Let cool for 10 minutes.

  • Whisk lime juice, honey, ancho chile powder and 1/4 teaspoon salt in a small bowl. Slowly whisk in avocado oil until blended. Set aside.

  • Cut corn kernels from the cobs. Peel the poblano and remove and discard the seeds; coarsely chop. Toss the corn kernels, chopped poblano, tomato, cheese and cilantro together in a medium bowl. Fold in avocado and season with the remaining 1/4 teaspoon salt.

  • Toss romaine and 3 tablespoons of the vinaigrette together in a large bowl; transfer to a platter. Top with the corn and avocado mixture and drizzle with the remaining vinaigrette.

Nutrition Facts

218 calories; protein 3.7g 7% DV; carbohydrates 17.6g 6% DV; exchange other carbs 1; dietary fiber 3.8g 15% DV; sugars 7.4g; fat 16.5g 26% DV; saturated fat 2.8g 14% DV; cholesterol 5mg 2% DV; vitamin a iu 517.8IU 10% DV; vitamin c 17.4mg 29% DV; folate 53.4mcg 13% DV; calcium 49mg 5% DV; iron 0.6mg 4% DV; magnesium 33.7mg 12% DV; potassium 370.4mg 10% DV; sodium 275.5mg 11% DV; added sugar 3g.