Roasted Corn Salad With Poblano Peppers

5 from 2 votes
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Delicious, addictive Roasted Corn Salad with roasted chopped poblano peppers is the perfect texture side to add a little spice and flare to your next meal. You will love the fresh flavors, textures and crunch in this side dish salad.

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Why Make This Roasted Corn Salad

This salad is full of summer flavors. It is so easy to whip up and it’s full of wonderful nutrients. It’s got a little kick to it, if you are faint of heart with heat, use roasted bell peppers instead. This salad is bright and colorful and will impress your guests and family.

Ingredients Needed

Roasted Corn With Poblano Pepper ingredients on a grey counter.

Corn. I use corn on the cob but frozen roasted corn will also work.

Poblano Peppers. These are mild and have a slight kick to them. They give a smoky delicious flavor. Typically found in with all the other peppers at the grocery store. You may also use bell peppers.

Radish. The perfect texture for crunch.

Pepita Seeds. Also known as pumpkin seed.

Feta. You can use vegan feta in place.

Lime. Fresh lime juice for the dressing.

Cilantro.

Seasonings. Garlic powder, paprika, onion powder, salt.

Olive Oil. Neutral flavored, for the dressing.

How To Make This Salad

Roasted Corn Salad With Poblano Pepper Steps to make

Step One. Preheat your oven to 400º. Cover a cooking sheet with parchment paper. shuck your corn. Rub it with a little olive oil. Next in a small bowl add your seasonings, mix together and sprinkle them all over the corn. Add corn to the parchment lined cooking sheet. Add the poblano pepper next to the corn. Roast in the oven for about 15 minutes. Be sure to check on the corn and the peppers, turn them often with tongs.

Step Two. Chop your cilantro, feta, radish, set aside. Once corn and peppers are done, get the kernels off the cob by slicing carefully along the cob. Add the kernels to a medium/large bowl. next, once the peppers have cooled a bit, slice them open and discard all seeds and the stem. Pull the skin off around the pepper as much as you can and finely chop the peppers. Add them to the bowl with the corn.

Step Three. Add all the other ingredients to the corn bowl and mix well. Serve and enjoy!

Roasted Corn Salad With Poblano Peppers in a green bowl ready to be mixed.

Recipe FAQ’s

What can I use in place of poblano?

Use bell peppers in place of the poblano peppers.

How can I make this a little spicier?

Leave some of the seeds from the peppers in the mix and it will spice things up.

How long will this keep?

In the fridge, sealed for up to 4 days.

Can I use roasted frozen corn?

Yes!

Other Recipes To Try

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Roasted Corn Salad With Poblano Peppers
5 from 2 votes

Roasted Corn Salad With Poblano Peppers

Delicious, addictive Roasted Corn Salad with roasted chopped poblano peppers is the perfect texture side to add a little spice and flare to your next meal. 
Prep: 5 minutes
Cook: 12 minutes
Servings: 4

Ingredients 

  • cup corn, about 3 corn on the cobs
  • 2 poblano peppers
  • ½ cup radish
  • cup feta, *see notes
  • 4 tbsp pepita seeds
  • 1 tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika
  • ½ tsp salt
  • 3 tbsp chopped cilantro , *optional
  • 3 tbsp fresh lime juice

Instructions 

  • Preheat your oven to 400º. Cover a cooking sheet with parchment paper. Shuck corn. Rub it with olive oil – the rest can be added to the salad.
    Next in a small bowl add your seasonings, mix together and sprinkle them all over the corn. Add corn to the parchment lined cooking sheet. Add the poblano pepper next to the corn. Roast in the oven for about 15 minutes. Be sure to check on the corn and the peppers, turn them often with tongs. 
  • Chop cilantro, feta, radish, set aside. Once corn and peppers are done, they should be slightly charred and browned a bit. Get the kernels off the cob by slicing carefully along the cob/stem of the corn. Add the kernels to a medium/large bowl.
    Next, once the peppers have cooled a bit, slice them open and discard all seeds and the stem. Pull the skin off around the pepper as much as you can and finely chop the peppers. Add them to the bowl with the corn
  • Add all the other ingredients, radish, pepita seeds, feta, cilantro, lime juice, any leftover oil and seasoning to the corn bowl and mix well. Serve and enjoy! 

Notes

*cotija cheese or vegan cheese will also work
*This salad will keep in the fridge for up to 4 days, it’s best enjoyed chilled.

Nutrition

Calories: 196kcal | Carbohydrates: 24g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 11mg | Sodium: 454mg | Potassium: 345mg | Fiber: 3g | Sugar: 5g | Vitamin A: 401IU | Vitamin C: 27mg | Calcium: 76mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 5 minutes
Cook Time: 12 minutes
Course: Appetizer, Side Dish
Cuisine: American
Servings: 4
Calories: 196
Keyword: 20 minute
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4 Comments

  1. I’ve got to say that if you are going to roast the peppers whole then it would be helpful if you didn’t say yo chop them in the ingredients ! I got to the end of the second step (after they were chopped and in the oven!) before realizing they were first to be roasted whole!

    1. Hi Dianne! Sorry to hear that was frustrating! It is always so hard to know how everyone will interpret things when writing up a recipe. I hope you enjoyed it still even with a step being made before another. I will be sure to add in a note for anyone else who may have this happen to them. Thanks for the feedback. xoxo

  2. 5 stars
    Much better than I expected by far. I over cooked the poblanos a bit and it was still excellent. This just became my go-to salad!

    1. Great to hear! I’m so happy it exceeded expectations. Thanks for coming back to let me know.xo – bailey