Corn Salsa

Ingredients

• 3 ear(s) Fresh Corn shucked
• 1 whole(s) poblano chile
• 3 tablespoon(s) canola oil divided
• 1 tablespoon(s) lime juice
• 1 teaspoon(s) canned chipotle chile finely chopped
• 1/2 teaspoon(s) kosher salt
• 1 whole(s) avocado chunks
• 1/4 cup(s) cilantro
• 1/2 cup(s) sweet onion slivered

Preparation

1. 1. Heat grill to high (450° to 550°). Rub corn and poblano with 1 tbsp. oil. Grill both, turning occasionally, until poblano is mostly blackened, 5 to 10 minutes, and some corn kernels have browned, 10 to 20 minutes. Let cool.


3. 2. Cut corn kernels from cobs into a large bowl. Peel and seed poblano, cut into 1/2-in. pieces, and add to corn. In a small bowl, whisk remaining oil with lime juice, chipotle chile, and salt.



4. 3. Stir avocado, cilantro, and onion into corn mixture along with chipotle dressing.