Grilled Corn Poblano Salad With Chipotle Vinaigrette

“Haven been turned onto poblano chile's yet? Now's the time, you've gotta try this one! From Sunset.”
READY IN:
50mins
YIELD:
3 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat grill to high (450° to 550°). Rub corn and poblano with 1 tablespoons oil. Grill both, turning occasionally, until poblano is mostly blackened, 5 to 10 minutes and some corn kernels have browned, 10 to 20 minutes. Let cool.
  2. Working with one at a time, stand corncobs in a large bowl and slice down the sides; the bowl corrals flying kernels. Peel and seed poblano, cut into 1/2-in. pieces and add to corn.
  3. In a small bowl, whisk remaining 2 tablespoons oil with the lime juice, chipotle chile and salt.
  4. Stir avocado, cilantro and onion into corn mixture along with chipotle dressing.

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