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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 ear(s) fresh corn shucked |
1 whole(s) poblano chile |
3 tablespoon(s) canola oil divided |
1 tablespoon(s) lime juice |
1 teaspoon(s) canned chipotle chile finely chopped |
1/2 teaspoon(s) kosher salt |
1 whole(s) avocado chunks |
1/4 cup(s) cilantro |
1/2 cup(s) sweet onion slivered |
Directions:
1. Heat grill to high (450° to 550°). Rub corn and poblano with 1 tbsp. 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. Cut corn kernels from cobs into a large bowl. Peel and seed poblano, cut into 1/2-in. pieces, and add to corn. In a small bowl, whisk remaining oil with lime juice, chipotle chile, and salt.
3. Stir avocado, cilantro, and onion into corn mixture along with chipotle dressing.
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