Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Charred Corn Poblano Salad with Feta

Gluten Free, keto, Salad, Sides, Vegetarian1 Response »

Most summers I tend to obsess over one specific salad.  A salad that circulates through pot-lucks, bbq’s or just dinner at home.  Last summer I made this Quinoa Lentil Salad many, many times.  The previous summer, my garden was bursting with vegetables, which inspired this Summer Squash Salad with Feta and Herbs.

This year a bright and festive corn salad has popped into our repertoire.  Laden with charred smokey poblano peppers, red-bell pepper, feta, red onion, and a lots of fresh herbs. This salad is so simple – with easy to find ingredients, it also tastes great at room temperature and pairs with just about anything, that’s a winner of a salad in my book honey.

I am thinking of a charred poblano and potato salad next, what do you think? 

Charred Corn Poblano Salad with Feta

Charred Corn Poblano Salad with Feta


  • 5 ears corn, husks removed
  • 2-3 medium poblano peppers
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 1 tbsp ground cumin
  • 1 red pepper, chopped
  • 1 medium red onion, chopped
  • juice of 1 large lime, zested first
  • 1/2 cup to 1 cup chopped fresh cilantro
  • 1/4 cup chopped fresh chive
  • 4-6 ounces feta, crumbled


  • Place shucked corn and poblano peppers on a sheet pan and drizzle with olive oil, salt and pepper and cumin.
  • BBQ on medium high heat rotating until softened a bit and charred slightly. Or place sheet pan under broiler and broil 3-5 mins per side until slightly charred in spots. Set aside to cool.
  • Once cooled cut each cob in half then place cut side down on cutting board and cut off kernels.
  • Peel outer thin skin from poblanos and cut in half, remove seeds and ribs from inside then cut into a small dice.
  • In a large bowl add corn, poblano peppers, chopped red pepper, onion, lemon zest and juice, 1/2 of the herbs, salt and pepper to taste and toss well.
  • Top with crumbled feta and remaining herbs and serve.

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