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Fresh Roasted Poblano Corn Salad with Cotija and Avocado

roasted poblano corn salad - featured image
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A vibrant summer salad featuring smoky roasted poblano peppers, charred sweet corn, creamy avocado, and salty cotija cheese, tossed in a tangy lime dressing. Perfect as a side for BBQs, potlucks, or weeknight dinners.

Ingredients

Scale
  • 3 large fresh poblano peppers, roasted and peeled
  • 4 ears fresh corn, husked and charred (or 2 cups frozen corn)
  • 2 ripe avocados, diced
  • 1/2 cup cotija cheese, crumbled (substitute feta or vegan cheese if needed)
  • 1 small red onion, finely chopped
  • 1/3 cup fresh cilantro, chopped
  • 1/4 cup fresh lime juice (about 2 large limes)
  • 3 tbsp olive oil
  • 1/2 tsp salt, or to taste
  • 1/4 tsp freshly ground black pepper
  • Pinch ground cumin (optional)
  • Optional: cherry tomatoes, halved
  • Optional: jalapeño, seeded and diced
  • Optional: radish slices
  • Optional: extra cotija, avocado, or cilantro for topping

Instructions

  1. Preheat grill, broiler, or gas flame to high. Roast poblano peppers directly over heat, turning occasionally, until skins are blistered and blackened (8-10 minutes). Transfer to a bowl, cover, and let steam for 10 minutes.
  2. While poblanos steam, grill corn on all sides until kernels are golden and lightly charred (8-10 minutes). If using frozen corn, sauté in a dry skillet until golden (about 5 minutes).
  3. Peel skins from steamed poblanos, remove stems and seeds, then dice into small pieces.
  4. Cut corn off the cob and place kernels in a large mixing bowl.
  5. Dice avocados, crumble cotija cheese, finely chop red onion, and chop cilantro. Add all to the bowl with corn and poblanos.
  6. In a small bowl, whisk together lime juice, olive oil, salt, black pepper, and cumin (if using). Taste and adjust seasoning.
  7. Pour dressing over salad ingredients and toss gently to coat, keeping avocado chunks intact.
  8. Transfer salad to a serving platter. Garnish with extra cotija, avocado, cilantro, and any optional add-ins (cherry tomatoes, jalapeño, radish). Serve immediately or chill for 15-20 minutes.

Notes

For best flavor, use fresh lime juice and char the corn well. If poblanos are spicy, rinse briefly under cold water after peeling. Add avocado just before serving to prevent browning. Salad is naturally gluten-free and can be made dairy-free or vegan by omitting or substituting cotija cheese. Optional add-ins like cherry tomatoes, jalapeño, or radish add color and flavor. If salad seems watery, drain before serving.

Nutrition

Keywords: poblano corn salad, summer salad, cotija, avocado, Mexican side dish, gluten-free, easy salad, BBQ, potluck, vegetarian

Find it online: https://wigglebite.com/fresh-roasted-poblano-corn-salad-recipe-easy-summer-side-with-cotija-and-avocado/