Avocado Corn Poblano Salad

Recipe Description

Makes 6 to 8 servings.


  • 6 small ears fresh corn
  • 2 poblano|poblano peppers
  • all natural PAM vegetable cooking spray
  • 2 tbsp extra-virgin olive oil
  • ½ tsp grated lime rind
  • ¼ cup fresh lime juice
  • ½ tsp salt
  • ¼ tsp coarse ground pepper
  • ¼ tsp ground cumin
  • ½ medium-size purple onion, diced
  • 3 tbsp chopped fresh cilantro
  • 4 small hass avocado|California avocados, peeled and sliced


  1. Coat corn and peppers with cooking spray.
  2. grill corn and peppers in a weber charcoal or gas barbecue covered with grill lid, over medium-high heat (350 °F to 400 °F) 10 minutes or until lightly charred, turning occasionally.
  3. Cool slightly.
  4. Cut corn kernels from cobs; set aside.
  5. Remove stem and seeds from peppers, and coarsely chop; set aside.
  6. stir together lime rind and next 4 ingredients in a large bowl; add corn, peppers, avocado, onion, and cilantro, tossing gently.
  7. Serve with grilled shrimp, chicken or hamburgers.
This article uses material from the "Avocado Corn Poblano Salad" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License