To balance out the heat of this grilled corn poblano salad, stir in cilantro, scallions, feta and lime juice. Try it as a veggie taco filling, too.
2 poblano peppers
6 corn cobs, shucked
1 tablespoon olive oil
2 scallions, thinly sliced
1/2 cup roughly chopped cilantro
1/4 cup crumbled feta
Juice of 1 lime
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Preheat a gas or charcoal grill on high heat.
Grill the poblano peppers until they are charred and blistered, about 2-3 minutes per side. Transfer them to a bowl and cover. Once the poblanos are cool enough to handle, rub off the skin and discard the seeds and stems. Roughly chop the peppers.
Rub the corn with olive oil. Grill the corn until it is lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cobs.
Place the poblanos and corn in a large bowl. Stir in the scallions, cilantro, feta, lime juice, salt and pepper.