Avocado Corn Salad

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Corn

Avocados

Salt &  Pepper

Red Onions

Garlic

Olive Oil

Poblano Pepper

Honey

Tomatoes

Cilantro

Limes

Feta

Preheat a gas or charcoal grill on high heat. Rub the corn with olive oil and season with salt and pepper.

Grill the corn until it is charred on all sides, about 5-7 minutes. Grill the poblano pepper for 2-3 minutes per side until it is blistered and charred. Then put it in a bowl and cover it.

Once the corn is cool enough to handle, slice off the kernels.

Peel the skin off the pepper. Remove the stem and discard the seeds. Then roughly chop it.

Combine the grilled corn, peppers, avocados, tomatoes, red onions, feta and cilantro.

To make the dressing, whisk together the garlic, honey, salt, pepper, lime juice and olive oil.

Drizzle the dressing into the salad. Stir to combine.

Avocado Corn Salad

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