Make Ahead

Roasted Corn, Poblano, and Bacon Salad with Maple-Lime Vinaigrette

August  4, 2011
0 Ratings
  • Serves 6-8
Author Notes

When fresh corn on the cob hits the produce stands I always enjoy pan roasting or grilling the kernels or cobs. The flavor is just so intense especially when sprinkled with smoked paprika and infused with the heat of a poblano pepper. Toss in a little cilantro and lime and you have a simple yet flavor packed side dish, hot or cold. This year I decided to step it up for a block party I was hosting! I added crispy bacon, crunchy sweet red pepper and maple lime vinaigrette. Oh my, I just wanted to lap up the tantalizing roasted corn and poblano salad. I would have but the neighbors were watching and piling their plates with this inviting corn salad that is made with basic friendly ingredients.

What You'll Need
  • 3 tablespoons pure maple syrup
  • 3 tablespoons fresh limejuice
  • 2 teaspoons fresh lime zest
  • 1 teaspoon hot sauce
  • 2 tablespoons grapeseed oil
  • 5 ears fresh white or yellow corn, shucked
  • 1 medium poblano pepper, chop in ½-inch pieces, seeds removed
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon lemon & pepper seasoning salt
  • 1/2 teaspoon ground cumin
  • 5 slices of bacon, cut in bite size pieces
  • 1 cup chopped red onion
  • 1 cup chopped sweet red pepper
  • 1/2 cup chopped cilantro, plus extra for garnish
  1. In a small bowl, whisk maple syrup, lime juice, lime zest, and hot sauce until well mixed. Set aside.
  2. Heat a large (11-inch or bigger) high walled skillet on medium-high for 3 minutes. Add 2 tablespoons grapeseed oil, heat, and sprinkle with corn kernels and poblano pieces, paprika, garlic salt, lemon pepper, and cumin. Stir corn and poblanos every 2-minutes until corn is slightly roasted and brown, about 6-minutes total. Pour roasted corn and poblanos into a large salad bowl.
  3. Meanwhile, in a separate skillet or wait and use the same skillet over medium heat, cook bacon about 3 minutes or until limp. Add onion; cook 4-5 minutes longer or until bacon is browned, stirring occasionally. Add bacon and onions (I included the bacon fat), sweet red peppers, and cilantro to the corn mixture; stir well. Pour maple lime vinaigrette over roasted corn salad and mix well. Serve at room temperature or chilled. Optional: Line salad bowl with lettuce leaves.
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2 Reviews

Jamie S. May 2, 2018
I chose this recipe to make for my college nutrition class final. I doubled the recipe and it was DELICIOUS! What a great recipe. Thank you for sharing it with us.
LeBec F. February 6, 2012
THIS is a really neat and creative salad. i look forw to making it next summer. thanks!