The Charred Chili Recipe brought to mind this grilled corn salad recipe that I make. It never fails to get eaten completely!
I usually double or triple (or more!) the recipe depending on how many folks are coming over but this is the "base" recipe. It can be served chilled but I prefer it best when the corn is still a little warm from the grille. I hope you enjoy it!
Ingredients:
1. 3 ears corn husked
2. 1 fresh poblano chili
3. 3 TB Olive Oil
4. 2 limes (juiced)
5. 1 Chipotle pepper in adobo sauce
6. ½ tsp salt
7. 1 avocado peeled chopped
8. ½ cup fresh cilantro
9. ½ cup sliced red onion
Heat grille medium heat
Cook corn on preheated grille, set aside to cool….cut kernels from cob
Cook poblano chili on grille until skin blackens (5 to 10 minutes) turning often, set aside to cool, peel blackened skin and seed it. Cut into ½ inch pieces, add to bowl with corn
Whisk olive oil, lime juice, chipotle pepper and salt, pour over corn and chilis
Add avocado, cilantro and red onion, turn gently to coat.
Devour! Ha!
I usually double or triple (or more!) the recipe depending on how many folks are coming over but this is the "base" recipe. It can be served chilled but I prefer it best when the corn is still a little warm from the grille. I hope you enjoy it!
Ingredients:
1. 3 ears corn husked
2. 1 fresh poblano chili
3. 3 TB Olive Oil
4. 2 limes (juiced)
5. 1 Chipotle pepper in adobo sauce
6. ½ tsp salt
7. 1 avocado peeled chopped
8. ½ cup fresh cilantro
9. ½ cup sliced red onion
Heat grille medium heat
Cook corn on preheated grille, set aside to cool….cut kernels from cob
Cook poblano chili on grille until skin blackens (5 to 10 minutes) turning often, set aside to cool, peel blackened skin and seed it. Cut into ½ inch pieces, add to bowl with corn
Whisk olive oil, lime juice, chipotle pepper and salt, pour over corn and chilis
Add avocado, cilantro and red onion, turn gently to coat.
Devour! Ha!
