Texas Pete Roasted Corn and Poblano Salad

Servings: 6 |
Prep Time: 30 min | Cook Time: 30 min


  • 1/4 C Texas Pete ® Original Hot Sauce
  • 6 ears corn, roasted, cut from cob
  • Butter for brushing on corn
  • 2 poblano chilies, roasted, peeled, seeded, chopped
  • 1 sweet onion, medium, chopped
  • ½ C cilantro leaves, chopped
  • 1 red bell pepper, large, seeded and chopped
  • 2 Tbsp. lime juice
  • 2 garlic cloves, minced
  • ½ Tbsp. chili powder
  • ½ Tbsp. olive oil, extra virgin
  • ¼ C parmesan cheese, shredded


  1. Prepare corn for roasting. Take each ear and pull off only the first couple of layers of husk, leaving a few layers for protection. Place cobs in a pot and cover completely with cold water, allowing them to soak for at least 15 minutes. This helps protect the cornhusks from burning.
  2. While the corn is soaking, preheat grill or oven to 350°F. After soaking, remove corn from water and shake off any excess. Pull the husks of each cob back (but do not completely remove them). Remove and discard only the silk.
  3. Brush the kernels with butter; fold the husks back over corn and place cobs on grill to roast. Turn frequently, making sure the corn does not burn. Or to use oven: Place cobs on a baking sheet lined with foil and roast in oven for 30 minutes or until corn is soft.
  4. After you have roasted the corn, cut it off the cob into a large mixing bowl. Add Texas Pete® Original Hot Sauce and remaining ingredients and allow to marinate at room temperature for at least 2 hours before serving as a side dish or as a condiment on tacos.

Original Hot Sauce

Order dry dust seasoning