Avocado Corn Poblano Salad

Description
Makes 6 to 8 servings.

Ingredients

 * 6 small ears fresh corn
 * 2 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 California avocados, peeled and sliced

Directions

 * 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.