Publix Aprons

Corn and Poblano Salad

Corn and Poblano Salad
Total Time:
15 minutes


4 ears fresh corn, husks/silks removed
1 large poblano pepper
1 large red bell pepper, coarsely chopped
3 tablespoons fresh cilantro, coarsely chopped
3 tablespoons canola oil
1/2 teaspoon kosher salt, divided
1/4 teaspoon pepper
2 limes, for juice
1 teaspoon hot pepper sauce


  • Slice corn from cobs (3 cups).
  • Chop peppers, and cilantro.


  1. Slice corn from cobs (3 cups); scrape cobs with back of knife to release remaining juices. Chop peppers, and cilantro.
  2. Preheat large sauté pan on medium-high 1–2 minutes. Place oil in pan; add corn, peppers, salt, and pepper. Cook and stir 3–4 minutes or until slightly browned.
  3. Remove pan from heat. Squeeze lime for juice (3 tablespoons) over mixture; stir in pepper sauce and cilantro. Serve warm or cold.

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Nutritional Information

CALORIES (per 1/6 recipe) 130kcal; FAT 8.00g; SAT FAT 0.50g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 125mg; CARB 15g; FIBER 3.00g; SUGARS 5g; PROTEIN 2g; CALC 0%; IRON 6%

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