Grilled Corn Poblano Salad With Chipotle Vinaigrette

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 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 leaf
• 1/2 cup slivered sweet onion, rinsed, patted dry

Recipe

• 1 heat grill to high (450° to 550°). rub corn and poblano with 1 tablespoons 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 working with one at a time, stand corncobs in a large bowl and slice down the sides; the bowl corrals flying kernels. peel and seed poblano, cut into 1/2-in. pieces and add to corn.
• 3 in a small bowl, whisk remaining 2 tablespoons oil with the lime juice, chipotle chile and salt.
• 4 stir avocado, cilantro and onion into corn mixture along with chipotle dressing.