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 Time5

Cook Time12

Course: Appetizer, Side Dish

Cuisine: American

Diet: Gluten Free

Servings:

Author: Bailey

Ingredients

2½ cup corn about 3 corn on the cobs
2 poblano peppers
½ cup radish
⅓ 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