Grilled Corn Poblano Salad With Chipotle Vinaigrette

• 3 ears corn, shucked
• 1 poblano chile
• 3 tablespoons canola oil, divided
• 1 tablespoon lime juice $
• 1 teaspoon finely chopped canned chipotle chile
• 1/2 teaspoon kosher salt
• 1 avocado, cut into chunks $
• 1/4 cup cilantro leaves
• 1/2 cup slivered sweet onion, rinsed, patted dry

1. 1. Heat grill to high (450u0b0 to 550u0b0). Rub corn and poblano with 1 tbsp. 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. 2. Cut corn kernels from cobs into a large bowl. Peel and seed poblano, cut into 1/2-in. pieces, and add to corn. In a small bowl, whisk remaining oil with lime juice, chipotle chile, and salt.
3. 3. Stir avocado, cilantro, and onion into corn mixture along with chipotle dressing.
4. Note: Nutritional analysis is per 1/2-cup serving.

corn, chile, canola oil, lime juice , chile, kosher salt, avocado, cilantro, slivered sweet onion

Taken from www.epicurious.com/recipes/member/views/grilled-corn-poblano-salad-with-chipotle-vinaigrette-51673001 (may not work)