Grilled Corn And Poblano Salad With Chipotle Vinaigrette

Ingredients

• Servings: 3
• 3 ears corn, husked
• 1 fresh poblano chile pepper
• 3 tablespoons olive oil
• 2 limes, juiced
• 1 chipotle peppers in adobo sauce, chopped, or to taste
• 1/2 teaspoon salt
• 1 avocado - peeled, pitted, and cut into chunks
• 1/2 cup chopped fresh cilantro
• 1/2 cup slices red onion

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• cook corn on preheated grill until kernels are cooked through, turning regularly, 10 to 20 minutes; set aside to cool. cut kernels from the cob and place in a large bowl.
• cook poblano chile pepper on the preheated grill until the skin blackens, turning regularly, 5 to 10 minutes; set aside to cool. peel and seed the poblano. cut poblano into 1/2-inch pieces; add to the bowl with the corn.
• whisk olive oil, lime juice, chipotle pepper, and salt together in a bowl; pour over corn and poblano mixture. add avocado, cilantro, and red onion to the mixture and gently toss to coat.