Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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: EatingWell.com, May 2020

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Read the full recipe after the video.

Recipe Summary

active:
20 mins
total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; carbohydrates 17.6g; dietary fiber 3.8g; sugars 7.4g; fat 16.5g; saturated fat 2.8g; cholesterol 5mg; vitamin a iu 517.8IU; vitamin c 17.4mg; folate 53.4mcg; calcium 49mg; iron 0.6mg; magnesium 33.7mg; potassium 370.4mg; sodium 275.5mg; added sugar 3g.
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Reviews (3)

3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/05/2020
Grilling the corn gives it such great flavor. I loved this easy salad. Read More
Rating: 5 stars
07/26/2020
I did not make it yet but it looks like a winner! Read More
Rating: 5 stars
07/30/2020
OMG. This salad was amazing. My husband and I were both "WOW this is a good salad!" Tweaks: I cooked the corn on the cob in the microwave (5 minutes for 3 ears); did not use poblano pepper; used 3 TB of olive oil in place of the 4 TB of avocado oil. It was freaking delicious. I will definitely make it again. Read More
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