ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Avocado-Corn-Poblano Salad

Yield 6 to 8 servings

Ingredients

  • 6 small ears fresh corn
  • 2 poblano peppers
  • Vegetable cooking spray
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon grated lime rind
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1/4 teaspoon ground cumin
  • 4 small GENUINE CALIFORNIA AVOCADOS, peeled and coarsely chopped
  • 1/2 medium-size purple onion, diced
  • 3 tablespoons chopped fresh cilantro

How to Make It

  1. Coat corn and peppers with cooking spray.

  2. Grill corn and peppers, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes or until vegetables are lightly charred, turning occasionally. Cool slightly.

  3. Cut corn kernels from cobs. Remove stems and seeds from roasted peppers, and coarsely chop.

  4. Stir together olive oil and next 5 ingredients in a large bowl; add corn, chopped pepper, avocado, onion, and cilantro, tossing gently to coat.