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Grilled Peach, Corn & Poblano Salad with Avocado-Cilantro Dressing

This salad has summer written all over it and uses some of the best produce of the season! 


Ice cream, swimming and my dad’s fresh grilled corn are some of the things I remember about summer as a kid. It’s no wonder that I still crave perfectly grilled corn on the cob, rubbed with salt and paprika and showered with freshly squeezed lime juice. Can it really get much better than that? Ah, but it does!


Stone fruit, particularly peaches, come in a close second to my love of roasted corn. And being from Texas, I know what a good peach tastes like. You know, the kind where juice drips down your chin after taking just a tiny bite? The splendor of peach season in the Texas Hill Country is also a cherished childhood memory, even traditionand the fact that this salad combines two of my favorite types of summer produce makes it even more magical. Plus when peaches are grilled, it concentrates all that sweetness, while adding just a hint of smokey flavor. Pretty amazing stuff if you ask me!


To further satisfy my inner Texan, I also decided to roast a poblano pepper and throw it in for good measure. A mild chile pepper, poblanos are delicious and abundant this time of year.


You know what else? This salad uses fresh kale and butter lettuce as a base—homegrown from my garden! And while you may not have a little garden growing nearby, surely a Farmers Market score or fresh lettuce from your local grocer will more than do. Last, but certainly not least, delicious and creamy— a cooling avocado-cilantro dressing marries everything together! Please enjoy!


Grilled Peach, Corn & Poblano Salad with Avocado-Cilantro Dressing

  • Author: Homegrown Provisions
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 4-6 1x
  • Category: Salad, Dinner
  • Cuisine: Vegan, Vegetarian, Gluten-Free


Sweet corn, peaches and mild poblano peppers star in this easy summer salad topped with a creamy avocado-cilantro dressing.




  • 45 ears of grilled corn, husks and silk removed and kernels cut from ears (I added freshly squeezed lime juice, a bit of olive oil, salt and smoked paprika to the corn prior to grilling. Grilling time will vary but corn will probably need to cook for about 2025 minutes on a hot, covered grill. Be sure to turn the corn every 5 minutes or so.)
  • 4 fresh, ripe peaches cut in half, pits removed and grilled (Grill for about 3 minutes and put peaches cut side down.)
  • 1 large poblano pepper, grilled, skin and seeds removed and cut into “rajas” or strips (Grill poblano over direct heat/flame, turning evenly. Once grilled wrap poblano in a wet paper towel and let sit for a few minutes until skin easily peels off.)
  • 2 cups of cherry tomatoes, washed and sliced in half
  • As much fresh lettuce, kale or other leafy green of your choice.
  • Lime wedges for extra zest.

Avocado-Cilantro Dressing

  • 1/4 cup olive oil
  • 1 cup of cilantro (washed and stems removed)
  • juice of 2 limes
  • 1/4 tsp sea salt
  • 1/4 tsp pepper
  • 1 ripe avocado (skin and pit removed)
  • 1 clove of garlic
  • 1/2 tsp agave
  • 1/4 cup water



  1. Add as much lettuce as you’d like to make your salad base. Top salad with freshly grilled corn kernels, peaches, cherry tomatoes and poblano pepper rajas (strips).
  2. Shower the salad with extra lime juice as you wish from lime wedges.


  1. Blend all ingredients except for the water in a food processor or blender first. Then add water to thin dressing and blend as desired.
  2. Dress your salad with as much or as little dressing as you’d like. (I was in love with this dressing so I used almost all of it right up!)
  3. Enjoy!