gsganzer
Elite Member
- Joined
- Jun 11, 2003
- Messages
- 2,870
- Location
- Denton, TX
- Tractor
- L3800 w/FEL and BH77, BX 2200 w/FEL and MMM
This is a great summer salad, served cold. Adjust the honey as desired to get the sweetness you want.
3 ears corn, husked
2 medium poblano peppers
1 ripe avocado, peeled, pitted and cut in small chunks
1 pint grape tomatoes, cut in half
1/2 cup fresh cilantro
1/2 cup diced red onion
Dressing:
3 tbl olive oil
Juice of 2 limes
sea salt and ground black pepper to taste
3 tbl honey
1 chipotle pepper in adobo sauce, chopped
1 clove garlic, minced
Grill the corn until soft and some slight browning (approx. 10- 15 minutes), remove from grill to cool, cut kernels from cob and place in large bowl.
Grill the poblano's, turning regularly until the skin blackens on all sides. Remove to cool, peel off the skin, de-seed and dice into 1/2" pieces, add to bowl with corn.
Add tomatoes, onion and cilantro to bowl with corn.
Dressing:
Combine olive oil, honey, lime juice, garlic and adobo pepper. Season with salt and pepper to taste.
Add dressing and avocado to bowl with corn and toss to coat all. Set aside in refrigerator for 10- 15 minutes before serving
3 ears corn, husked
2 medium poblano peppers
1 ripe avocado, peeled, pitted and cut in small chunks
1 pint grape tomatoes, cut in half
1/2 cup fresh cilantro
1/2 cup diced red onion
Dressing:
3 tbl olive oil
Juice of 2 limes
sea salt and ground black pepper to taste
3 tbl honey
1 chipotle pepper in adobo sauce, chopped
1 clove garlic, minced
Grill the corn until soft and some slight browning (approx. 10- 15 minutes), remove from grill to cool, cut kernels from cob and place in large bowl.
Grill the poblano's, turning regularly until the skin blackens on all sides. Remove to cool, peel off the skin, de-seed and dice into 1/2" pieces, add to bowl with corn.
Add tomatoes, onion and cilantro to bowl with corn.
Dressing:
Combine olive oil, honey, lime juice, garlic and adobo pepper. Season with salt and pepper to taste.
Add dressing and avocado to bowl with corn and toss to coat all. Set aside in refrigerator for 10- 15 minutes before serving
