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​🔥 Grilled Corn Salad – A BBQ Essential
🌽This smoky, sweet, and slightly spicy grilled corn salad is a must-have at any BBQ! It’s packed with flavor, simple to make, and pairs perfectly with anything coming off the grill. The combination of charred corn, roasted poblano peppers, and a squeeze of fresh lime makes this dish an instant favorite.

🌽 Step 1: Grill the Corn
 For the best flavor, we’re grilling the corn two ways—first in the husk for tenderness, then directly on the grates for that perfect char.
✔ Soak corn (husks on) in water for 30 minutes to help steam the kernels as they grill.
✔ Place the corn directly over high heat, turning often, until the husks are evenly charred (about 10-15 minutes).
✔ Wearing heat-resistant gloves, remove the husks and silks.
✔ Put the corn back on the grill over medium heat for a couple more minutes, turning often, until lightly charred.

🌶️ Step 2: Roast the Poblanos
 Poblano peppers bring a smoky depth with just a touch of heat—perfect for balancing the sweetness of the corn.
✔ Place poblanos directly over high heat on the grill.
✔ Roast until the skins blister and blacken all over (about 5-7 minutes).
✔ Transfer to a bowl, cover with a plate or plastic wrap, and let them steam for 10 minutes.
✔ Peel off the charred skins, remove seeds, and dice finely.

🥣 Step 3: Assemble the Salad
1️⃣ Cut the corn off the cob and place it in a bowl.
2️⃣ Add diced roasted poblanos for that deep, smoky kick.
3️⃣ Melt 2 Tbsp butter 🧈 and drizzle over the salad.
4️⃣ Squeeze fresh lime juice 🍋 for brightness.
5️⃣ Season with salt & pepper 🧂 to taste.
6️⃣ Toss everything together and serve warm or at room temp.

🔥 Serving Suggestions
 This salad is incredibly versatile! Serve it:
✔ As a side with BBQ ribs, smoked brisket, or grilled chicken.
✔ Tossed into tacos for an extra pop of smoky sweetness.
✔ With crumbled cotija cheese for a Mexican-style twist.
A simple, flavorful, and foolproof side dish that belongs at every BBQ. Enjoy! 🔥🌽