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1
TO MAKE THE DRESSING: Roast the poblano chile with a kitchen torch, over a gas burner, or under an oven broiler until evenly charred.
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2
Using an oven mitt, place the pepper in a bag, close the opening, and let the pepper steam for at least 10 minutes.
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3
Remove the pepper from the bag and peel off the skin, which should slide off easily.
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4
In the jar of a blender or the work bowl of a food processor fitted with the metal blade, puree the poblano, cilantro, lime juice, green onions, garlic, mayonnaise, and buttermilk until smooth.
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5
Season with salt and more lime juice.
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6
Refrigerate until ready to use.
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7
TO MAKE THE SALAD: Have a plate lined with paper towels ready.
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8
Heat a grill or grill pan medium-hot.
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9
Heat the olive oil in a skillet (preferably cast-iron) over medium heat.
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10
Add the bacon and cook until the fat is rendered and the pieces are browned but still somewhat chewy, 5 to 6 minutes.
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11
Use a slotted spoon to transfer the bacon to the prepared plate.
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12
When the grill is hot, grill the corn, turning with tongs for even cooking, until the kernels are tender and just starting to release their milk, about 8 minutes.
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13
Remove the husks and trim the kernels from the cob with a paring knife; set aside.
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14
Halve the cornbread.
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15
Set half aside.
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16
Cut the remaining half into 2 equal pieces and grill them until they are crisp and toasted on both sides, 6 to 7 minutes total; set aside to cool.
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17
When the cornbread has cooled, cut into 1 1/2-inch cubes.
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18
Cover the remaining cornbread with plastic wrap and freeze for making croutons the next time you make the salad.
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19
Combine the lettuce, avocado, celery, green onions, tomatoes, bacon, and corn kernels in a large salad bowl.
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20
Drizzle the salad with dressing and toss well to evenly coat the ingredients.
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21
Garnish the tossed salad with the cornbread croutons and grated Cotija cheese.
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22
The dressing can be made up to 2 days in advance and refrigerated.
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23
The cornbread croutons can be made up to 3 days in advance and kept in an airtight container until ready to use.
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24
In fact, Paula points out that day-old cornbread makes the best croutons.
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25
The salad should be made the day it is to be served.
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26
Toss with the dressing just before serving.
