Grilled Corn And Poblano Salsa

1. 1

   Preheat gas grill to medium or prepare a charcoal grill.

2. 2

   Grill corn, turning occasionally, until golden on all sides, about 5 minutes.

3. 3

   When cool enough to handle, cut kernels from the cob; remove to a large bowl.

4. 4

   Grill the chile and tomatillos, turning until skins are nicely charred, about 10 minutes.

5. 5

   When cool enough to handle, peel the charred skin from the peppers with your fingers.

6. 6

   Remove stem, core and seeds; chop chile and remove to the bowl.

7. 7

   Finely chop tomatillos, capturing juices, and add to the bowl.

8. 8

   Add avocado, onion, cilantro and salt.

9. 9

   Coarsely mash avocado; gently stir to combine all ingredients.

* Per serving · 4 servings · Values may vary.

No additional tips available.