Avocado-Corn-Poblano Salad
How to Make It
Step 1
Coat corn and peppers with cooking spray.
Step 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.
Step 3
Cut corn kernels from cobs. Remove stems and seeds from roasted peppers, and coarsely chop.
Step 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.
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