Grilled Corn, Poblano, and Onion Salad with Lime Vinaigrette
Servings 4
Equipment
- Grill or Grill Pan
Ingredients
- 3 tbsp vegetable oil (divided)
- 3 ears of yellow corn husked
- 2 ears of white corn husked
- 1 poblano pepper
- 1 yellow onion cut into thick rings
- 1 avocado cut into chunks
- ¼ cup of fresh cilantro leaves
- 1 tbsp lime juice
- Dash of cumin
- 1 clove of garlic minced
- Sea salt and freshly cracked pepper to taste
Instructions
- Heat the grill to high. Rub corn, poblano, and onion rings with 1 tablespoon of vegetable oil. Place onto the hot grill. Grill, carefully turning occasionally, until poblano is almost blackened and the onions are grilled and tender, about 5-10 minutes. Remove the onions and poblano from the grill. Keep cooking the corn until cooked through, and the kernels have browned, for a total of 10-15 minutes. Remove from the grill and let the corn cool..
- Chop up the onion.
- Place the poblano in a zip-lock bag, then seal. Let the poblano sit in the sealed ziplock for 5 minutes. Remove the poblano from the bag and carefully peel the charred skin. Remove the stem and seeds as well; dice and set aside with the onions.
- Once the corn has cooled, cut the kernels from the cobs into a large bowl. Add the grilled onions, poblanos, avocado, and cilantro together in a bowl.
- In a small bowl, combine the remaining 2 tablespoons of vegetable oil with the lime juice, a dash of cumin, and minced garlic; mix thoroughly.
- Add the lime vinaigrette to the corn mixture and toss until evenly coated. Season with sea salt and freshly cracked pepper, to taste.
- Serve immediately. Enjoy.