Avocado Corn Poblano Salad

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Makes 6 to 8 servings.



  1. Coat corn and peppers with cooking spray.
  2. grill corn and peppers in a weber charcoal or gas barbecue covered with grill lid, over medium-high heat (350 °F to 400 °F) 10 minutes or until lightly charred, turning occasionally.
  3. Cool slightly.
  4. Cut corn kernels from cobs; set aside.
  5. Remove stem and seeds from peppers, and coarsely chop; set aside.
  6. stir together lime rind and next 4 ingredients in a large bowl; add corn, peppers, avocado, onion, and cilantro, tossing gently.
  7. Serve with grilled shrimp, chicken or hamburgers.