Avocado-Corn-Poblano Salad

Name: Avocado-Corn-Poblano Salad
Ingredients: 6 small ears fresh corn; 2 poblano peppers; Vegetable cooking spray; 2 tablespoons extra-virgin olive oil; 1/2 teaspoon grated lime rind; 1/4 cup fresh lime juice; 1/2 teaspoon salt; 1/4 teaspoon coarsely ground pepper; 1/4 teaspoon ground cumin; 4 small GENUINE CALIFORNIA AVOCADOS, peeled and coarsely chopped; 1/2 medium-size purple onion, diced; 3 tablespoons chopped fresh cilantro

12 ingredients

4 steps

Ingredients

6 small ears fresh corn
2 poblano peppers
Vegetable cooking spray
2 tablespoons extra-virgin olive oil
1/2 teaspoon grated lime rind
1/4 cup fresh lime juice
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 teaspoon ground cumin
4 small GENUINE CALIFORNIA AVOCADOS, peeled and coarsely chopped
1/2 medium-size purple onion, diced
3 tablespoons chopped fresh cilantro

Directions

1

Coat corn and peppers with cooking spray.
2

Grill corn and peppers, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes or until vegetables are lightly charred, turning occasionally. Cool slightly.
3

Cut corn kernels from cobs. Remove stems and seeds from roasted peppers, and coarsely chop.
4

Stir together olive oil and next 5 ingredients in a large bowl; add corn, chopped pepper, avocado, onion, and cilantro, tossing gently to coat.