Smokey Grilled Poblano and Corn Salad

 

Ingredients:

• 4 ears of corn, shucked
• 1 poblano pepper
• 1 cup cherry tomatoes, halved
• 1 medium avocado, diced
• ¼ cup cilantro leaves, chopped
• 2 green onions, chopped
• ¼ cup crumbled cotija or feta cheese
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• Juice of 1 lime
• ¼ tsp sea salt
• ¼ tsp freshly cracked black pepper
• Pinch paprika

Preparation:

1. Preheat the grill to medium-high heat. Place corn and poblano directly on the grill and cook, turning occasionally, until the pepper and corn are charred on the outside. Remove and let cool before handling.
2. Use a sharp knife to slice kernels off the corn cobs.
3. Dice the poblano, discarding stem and seeds.
4. In a large bowl, combine corn, poblano, tomatoes, avocado, cilantro, onions, and cheese.
5. Whisk together olive oil, lime juice, apple cider vinegar, salt, pepper, and paprika. Pour over salad and gently stir to combine.

livelytable.com