Easy Roasted Corn Salad

Easy Roasted Corn Salad

Chef Sharone Hakman makes a corn salad with poblanos and a zesty lime vinaigrette.

5 col

Serves : 6-8
Prep Time: 15 – 20 minutes
Cook Time: 15 – 20 minutes
Difficulty: Easy

2 poblano chili peppers
10 ears corn
1/2 cup of pumpkin seeds
3 tablespoons olive oil
4-5 baby limes, juiced
1/2 teaspoon kosher salt
pinch of pepper
1 tablespoon of honey
1/4 cup cilantro leaves
1/4 cup Cojita cheese


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  1. Preheat oven to 350 F
  2. Spread the pumpkin seeds on a baking sheet and roast in the oven 15 – 20 minutes until brown and lightly toasted. Remove from oven and set to one side.
  3. Coarsely chop poblano peppers and sauté them in a pre-heated hot pan on the stovetop for 5-10 minutes until charred, almost blackened. Remove from heat and set to one side.
  4. Shuck the corncobs and stand them one at a time in a large bowl, slicing down the sides. Add one teaspoon olive oil in a pan and sauté the corn for about 5-10 min on medium heat until the edges are lightly browned. Remove corn from heat and pour into a large serving bowl. Add the poblano peppers to the corn and mix together with a large spoon.
  5. In a small bowl, whisk remaining 2 tablespoons olive oil with the lime juice, salt, pepper, honey and cilantro. Pour evenly over corn mixture and mix together. Add half of the roasted pumpkin seeds and mix in. Add salt and pepper to taste, if needed.
  6. Garnish the dish with the remaining pumpkin seeds, crumbled Cojita cheese and chopped cilantro. Serve and enjoy!

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