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Vegan Grilled Corn and Poblano Salad












Hello & Happy Saturday!!





If there is one thing I love today, it’s corn. Within the last few years I’ve fallen in love with grilled corn as it adds a hint of savory and sweet to countless dishes and its just too good. Believe it or not, for years I steered clear of corn. Whether it was the fact that it’s the largest produced GMO crop or that it’s largely just a carb based veggie, I just didn’t see the allure in using it in dishes. 


However, during the summer when corn is at its peak freshness, there is nothing better than throwing it on the grill to add to a seasonal salad!


Another veggie I’m all about is poblano peppers. I can’t even explain why I love these peppers so much, but I just do. Perhaps it’s because you don’t see them in a lot of dishes, they have a mild flavor, but I love to throw them in anything and everything. Don’t understand what all the hype is about? You have to try them! (search EDS for more ideas, I have tons)






What’s great about this recipe? Everything! It’s quick, easy, affordable, you can grill it on a traditional grill or on the stove, it packs tons of salvor, packs a lil heat, is veggie packed dairy free, but you can always add cheese such a cojita, feta or goat cheese, it’s perfect as a side dish or topping for tacos, you can turn it into a dip by serving it with chips, it’s perfect for summer or any season, and great for entertaining! 



If you love all things grilled corn or a seamless veggie packed dish, you have to try this new vegan Grilled Corn + Poblano Salad!



















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Vegan Grilled Corn and Poblano Salad

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  • Author: Gabrielle
  • 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.


  • Prep Time: 5 mins
  • Cook Time: 10 mins








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  1. I see scallions in your instructions, but they’re not in your ingredients list. How many?

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