Corn & Avocado Salad

Corn & Avocado Salad

XO from USAMay 25, 2021


  • 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.