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Grilled Corn Poblano Salad With Chipotle Vinaigrette

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.2532
Energy (kCal)782.0812
Carbohydrates (g)90.2373
Total fats (g)47.9839
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat grill to high (450° to 550°). Rub corn and poblano with 1 tablespoons oil. Grill both, turning occasionally, until poblano is mostly blackened, 5 to 10 minutes and some corn kernels have browned, 10 to 20 minutes. Let cool. | 2. Working with one at a time, stand corncobs in a large bowl and slice down the sides; the bowl corrals flying kernels. Peel and seed poblano, cut into 1/2-in. pieces and add to corn. | 3. In a small bowl, whisk remaining 2 tablespoons oil with the lime juice, chipotle chile and salt. | 4. Stir avocado, cilantro and onion into corn mixture along with chipotle dressing. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn 3 shucked 374.1 81.345 14.2245 5.8725
    poblano chile 1 - - - -
    canola oil 3 tablespoons divided 371.28 0.0 0.0 42.0
    lime juice 1 tablespoon 3.7812 1.2735 0.0635 0.0106
    chipotle chile 1 teaspoon chopped canned - - - -
    kosher salt 1/2 teaspoon - - - -
    avocado 1 cut - - - -
    cilantro leaf 1/4 cup 0.92 0.1468 0.0852 0.0208
    onion 1/2 cup slivered rinsed sweet 32.0 7.472 0.88 0.08

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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