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Vegan Grilled Corn and Poblano Salad

  • Author: Gabrielle
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 5 cups 1x


  • 2 tbsp oil
  • 5 ears corn
  • 3 poblano peppers
  • 1 lime, juice
  • 1/2 cup cilantro
  • 2 tsp hot sauce
  • drizzle of olive oil
  • 1 clove garlic, minced
  • 2 scallions, chopped
  • 1/4 tsp lime zest
  • 1/2 tsp salt


  1. Prepare a grill for medium heat. Brush the corn and peppers with oil, season with salt.
  2. Grill corn and poblano peppers, turning occasionally, until corn is charred all over and poblano peppers and are blackened in spots and crisp-tender, 10–12 minutes for corn and 8–10 minutes for chiles. Transfer to a platter and let cool slightly before shucking corn.
  3. Cut the kernels from the cobb in a bowl. Remove the seeds from the poblano peppers and roughly chop. Add the scallions, lime juice, garlic, cilantro, olive oil, lime zest, hot sauce, toss and coat. Season with additional salt if needed.


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