Go Back
+ servings
Fire-Roasted Corn, Poblano + Tomato Summer Salad
Print Recipe
5 from 3 votes

Fire-Roasted Corn, Poblano + Tomato Summer Salad

This vegan fire-roasted corn, poblano + tomato summer salad is brimming with flavor. Juicy grape tomatoes and spicy poblano peppers are coated in smoked paprika and roasted to sweet, tender perfection. Meanwhile, fresh ears of sweet corn are fire-roasted over an open flame until warm and dotted with flecks of blackened char. The fire-roasted corn and roasted tomato mixture are then tossed with zesty red onion, cilantro, and a squeeze of fresh lime juice. The result is a super simple summer side dish (or salad) that's just as flavorful as it is colorful.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Salad, Side Dish
Cuisine: Gluten-Free, plant-based, Vegan
Servings: 6


  • 4 cups grape or cherry tomatoes or a mix of both, halved
  • 2 medium poblano peppers, cored, seeded, and sliced into strips
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons smoked paprika
  • 6 ears sweet corn, shucked
  • 1 small red onion, finely diced
  • Generous handful fresh cilantro, stemmed and finely chopped
  • 2 tablespoons to ¼ cup fresh lime juice, to taste*
  • ¾ to 1 teaspoon sea salt, to taste
  • Freshly ground black pepper, to taste


  • Preheat the oven to 400F. Line a large rimmed baking tray with parchment paper.
  • Add the cherry tomatoes and poblano peppers to the pan, drizzle with the olive oil, and sprinkle with the smoked paprika and sea salt. Toss to coat and spread out into an even layer across the pan. Roast the tomatoes for 18 to 22 minutes or until they're tender, blistered, and just beginning to turn golden-brown on the edges. Remove from oven and let cool on pan.
  • Meanwhile, heat a grill on high and grill the sweet corn until just beginning to show bits of char, rotating every minute or so until desired doneness is reached. Let cool slightly. Then, carefully slice the kernels off the ears of corn. (Grill-free option: gently char the corn over an open flame/gas burner on the stovetop.)
  • In a large nonreactive (i.e., non-metallic) serving bowl, combine the roasted tomatoes + peppers, grilled corn, red onion, cilantro, lime juice, sea salt, and black pepper. Toss to coat. 
  • Taste and season with more sea salt and black pepper, if desired.
  • Serve immediately or chill first. Leftovers will keep in an airtight container in the refrigerator for up to 4 days.


*Use 2 tablespoons lime juice for a more savory salad and up to ¼ cup lime juice for a zestier, more citrus-forward salad.