- 1 poblano pepper
- 1 ear sweet corn husked
- 1/2 small red onion
- 2 tsp olive oil
- 1/8 tsp salt and pepper
- 1 avocado
- 1/2 lime juiced
- 1/4 c. cilantro chopped
Slice the onion into 1/2 inch thick rings. Keep the chunks of onion together. Brush olive oil on the onion slices, poblano pepper and ear of corn and season with a dash of salt.
Cook the vegetables over high heat on the grill or in a skillet for 6-8 minutes or until tender. Rotate them midway through cooking.
Remove the seeds and stem and roughly chop the poblano pepper. Cut the kernals of corn off of the ear and chop the red onion.
Add the chopped avocado to a small bowl and gently toss with lime juice until well coated. Add the remaining ingredients to the bowl along with salt and pepper to taste.
Lightly toss everything just until combined. Serve immediately.
Store leftovers refrigerated up to 3 days.