Grilled Corn and Poblano Salad
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Grilled Corn and Poblano Salad perfect for a familyget together.
Ingredients
  • 4 ears corn
  • 2 Poblano peppers
  • ¼ orange bell pepper
  • ½ Sweet Vidalia onion
  • 1 small tomato (or a handful of grape tomatoes cut in half)
  • 3 Avocados
  • Juice of 1 lime
  • 4 Tablespoons Olive Oil
  • Salt
Instructions
  1. Prep your grill and get your coals red hot.
  2. Place the poblano peppers directly on the grill.
  3. Turn the peppers so that they char evenly.
  4. After 3-5 minutes, add the corn.
  5. Turn the corn as you did the peppers.
  6. Grill about 8-10 minutes.
  7. Remove from the grill.
  8. Place the poblanos in a plastic baggie so the stem will make it easier to remove the skin.
  9. Chop the onion, tomato, and bell pepper.
  10. Place in a size appropriate mixing bowl.
  11. Cut the corn off the cob into the bowl.
  12. Peel the poblano skin and chop.
  13. Add the poblano peppers to the bowl.
  14. Cut the lime and squeeze the juice directly into the bowl.
  15. Pour in the olive oil and add salt.
  16. Cut the avocado in half and remove the seed.
  17. Make cuts on the avocado halves to make a dice then scoop out into the bowl with a spoon.
  18. Mix well, drizzle with garlic yogurt if desired, and serve.
Recipe by In The Kitchen With April at http://www.inthekitchenwithapril.com/2020/05/grilled-corn-and-poblano-salad.html