GRILLED CORN POBLANO SALAD WITH CHIPOTLE VINAIGRETTE

GRILLED CORN POBLANO SALAD WITH CHIPOTLE VINAIGRETTE image

Yield 4-6 People

Number Of Ingredients 9

3 ears corn, shucked
1 poblano chile
3 tablespoons canola oil, divided
1 tablespoon lime juice $
1 teaspoon finely chopped canned chipotle chile
1/2 teaspoon kosher salt
1 avocado, cut into chunks $
1/4 cup cilantro leaves
1/2 cup slivered sweet onion, rinsed, patted dry

Steps:

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. Note: Nutritional analysis is per 1/2-cup serving.