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Grilled Corn and Poblano Salad with Chipotle Vinaigrette
- 3 ears corn, husked
- 1 fresh poblano chile pepper
- 3 tablespoons olive oil
- 2 limes, juiced
- 1 chipotle peppers in adobo sauce, chopped, or to taste
- 1/2 teaspoon salt
- 1 avocado - peeled, pitted, and cut into chunks
- 1/2 cup chopped fresh cilantro
- 1/2 cup slices red onion
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|Serving Size 1/6 of a recipe|
|Amount Per Serving|
|Total Fat 12.4g|
|Saturated Fat 1.7g|
|Total Carbohydrate 16.1g|
|Dietary Fiber 5g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|