Avocado Corn Poblano Salad

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
Coat corn and peppers with cooking spray.

Grill corn and peppers in a WEBER Charcoal or Gas Barbecue covered with grill lid, over medium-high heat (350 degrees to 400 degrees) 10 minutes or until lightly charred, turning occasionally. Cool slightly.

Cut corn kernels from cobs; set aside. Remove stem and seeds from peppers, and coarsely chop; set aside.

Stir together lime rind and next 4 ingredients in a large bowl; add corn, peppers, avocado, onion, and cilantro, tossing gently.

Serve with grilled shrimp, chicken or hamburgers

Makes 6 to 8 servings.