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.