Avocado Corn Poblano Salad

Courtesy of the California Avocado Commission

6 to 8 servings

6 small ears fresh corn

2 poblano peppers

All Natural Pam Vegetable Cooking Spray

2 tablespoons extra-virgin olive oil

1/2 teaspoon grated lime rind

1/4 cup fresh lime juice

1/2 teaspoon salt

1/4 teaspoon coarse ground pepper

1/4 teaspoon ground cumin

1/2 medium-size purple onion, diced

3 tablespoons chopped fresh cilantro

4 small California avocados, peeled and sliced

Coat corn and peppers with cooking spray. Grill corn and peppers in a Weber Charcoal or Gas Barbecue grill covered with grill lid, over medium-high heat (350 degrees to 400 degrees) 10 minutes or until lightly charred, turning occasionally. Cool slightly.

Cut corn kernels from cobs; set aside. Remove stem and seeds from peppers, and coarsely chop; set aside. Stir together lime rind and next 4 ingredients in a large bowl; add corn, peppers, avocado, onion, and cilantro, tossing gently.

(H-E-B : Courtesy of the California Avocado Commission)

Community Calendar

11/20/2009 05:00 PM - Ribbon Cutting

11/20/2009 09:00 AM - Sams Holiday Taste

11/20/2009 - DMC Music

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