Ingredients
- 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
Instructions
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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.
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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.
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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.
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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.
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Lightly toss everything just until combined. Serve immediately.
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Store leftovers refrigerated up to 3 days.