Grilled Corn Poblano Salad With Chipotle Vinaigrette

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   1. Heat grill to high (450u00b0 to 550u00b0). Rub corn and poblano with 1 tbsp. oil. Grill both, turning occasionally, until poblano is mostly blackened, 5 to 10 minutes, and some corn kernels have browned, 10 to 20 minutes. Let cool.

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   2. Cut corn kernels from cobs into a large bowl. Peel and seed poblano, cut into 1/2-in. pieces, and add to corn. In a small bowl, whisk remaining oil with lime juice, chipotle chile, and salt.

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   3. Stir avocado, cilantro, and onion into corn mixture along with chipotle dressing.

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   Note: Nutritional analysis is per 1/2-cup serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.