This charred corn salad adds verve and color to grilled chicken

Like so many of my late summer meals, this one revolves around fresh sweet corn. The window for it at the market is nowhere near long enough, so I m d...

Like so many of my late-summer meals, this one revolves around fresh sweet corn. The window for it at the market is nowhere near long enough, so I’m determined to take full advantage whenever I can. Carpe corn-um!

You probably know that peak-season sweet corn flavor is unmatched, but the starchy vegetable has more nutritional power than you might realize. One cup of kernels has about 5 grams each of fiber and protein, a good amount of vitamin C, folate, potassium and magnesium, and is rich in the antioxidants lutein and zeaxanthin, which promote eye health.

But I guarantee you won’t be thinking about all of that when you dig into this dish, because you will be wholly absorbed with how incredible it tastes.

Removing the skin from charred poblanos. Photo credit: Tom McCorkle/For The Washington Post

To make it, grill the corn (or broil it) along with a couple of poblano peppers, until the vegetables soften and take on an appealing char and light smoky flavor. Then cut the kernels off of the cob, peel and chop the peppers, and toss them with scallions, cilantro and lime - which provide fresh, green contrast - and chopped, pickled jalapeños for a thrilling, puckery zing.