1. Heat grill to high (450° to 550°). Rub corn and poblano with 1 tablespoons 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. 2. Working with one at a time, stand corncobs in a large bowl and slice down the sides; the bowl corrals flying kernels. Peel and seed poblano, cut into 1/2-in. pieces and add to corn. 3. In a small bowl, whisk remaining 2 tablespoons oil with the lime juice, chipotle chile and salt. 4. Stir avocado, cilantro and onion into corn mixture along with chipotle dressing. ---------------------------------------------------------------------------
Nutrition
Ingredients
