Charred Corn and Avocado Salad

I ate this with steak and that was definitely da way to go!

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  • 5 ears of corn
  • 1 poblano pepper, diced
  • 1/2 red onion, thinly sliced
  • olive oil
  • kosher salt
  • ground pepper
  • 1 large avocado, diced
  • 1/2 cup cherry tomatoes, halved
  • 2 tablespoons lime juice
  • 1/2 teaspoon honey
  • cayenne pepper, to taste
  • handful of basil and mint leaves, roughly torn
  1. Preheat your broiler to medium-high and place the oven rack 5″ from the top of your oven.
  2. Shuck the corn and remove the silks.  Cut the corn from cob and set aside in a bowl.  Add the poblano and onion.  Toss with 2 teaspoons of olive oil.  Season with salt and pepper.  Put the contents of the bowl on a baking sheet covered in foil, and spread out in an even layer.
  3. Broil the corn, poblano, and onions for 3-5 minutes or until the vegetables have a light char.
  4. Make a lime vinaigrette by whisking together the lime juice, honey, and cayenne pepper.  Slowly add olive oil to taste, whisking until all ingredients are combined.
  5. Transfer the vegetables to a a serving bowl.  Add the tomatoes, mint, basil, and avocado.  Drizzle the vinaigrette over the ingredients a few teaspoons at a time.
  6. Enjoy plllzzzz!


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