Avocado-Corn-Poblano Salad

• 6 small ears fresh corn
• 2 poblano peppers
• 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 coarsely ground pepper
• 1/4 teaspoon ground cumin
• 4 small GENUINE CALIFORNIA AVOCADOS, peeled and coarsely chopped
• 1/2 medium-size purple onion, diced
• 3 tablespoons chopped fresh cilantro

1. Coat corn and peppers with cooking spray.
2. Grill corn and peppers, covered with grill lid, over medium-high heat (350u0b0 to 400u0b0) 10 minutes or until vegetables are lightly charred, turning occasionally. Cool slightly.
3. Cut corn kernels from cobs. Remove stems and seeds from roasted peppers, and coarsely chop.
4. Stir together olive oil and next 5 ingredients in a large bowl; add corn, chopped pepper, avocado, onion, and cilantro, tossing gently to coat.

corn, peppers, vegetable cooking spray, extravirgin olive oil, lime rind, lime juice, salt, ground pepper, ground cumin, california, purple onion, fresh cilantro

Taken from www.myrecipes.com/recipe/avocado-corn-poblano-salad (may not work)