Charred Corn & Avocado Salad

Ingredients

• 5 ears of corn
• 1 poblano pepper
• ½ red onion
• olive oil
• salt
• 1 large or 2 small avocado
• ½ cup cherry tomatoes
• 2 tbl lime juice
• ½ tsp honey
• 1/8 tsp cayenne
• ¼ cup extra virgin olive oil
• handful of fresh basil and mint leaves

Directions

1. Preheat your broiler to medium-high and place your oven rack about 4" to 6" from your heating element.
2. Shuck your corn and remove the silks.
3. Cut the kernels from the cob using your favorite technique and set them aside in a bowl.
4. Add the diced poblano and sliced red onion.
5. Toss with a teaspoon or two of olive oil to evenly coat, and season with salt and pepper.
6. Transfer to a sheet pan (you can line with foil for easy cleanup) or large skillet and spread out in an even layer.
7. Broil the corn, poblano and red onion for 3 to 5 minutes, shaking the pan a few times, or until charred in spots.
8. Remove the pan, add the avocado, and broil for a minute or two longer.
9. In the process of broiling, you may hear or see a few corn kernels starting to jump around on the hot pan -- a good indication that they’re done.
10. Remove sheet pan from oven.
11. To make lime vinaigrette: whisk together lime juice, honey, and cayenne, and then slowly drizzle in the extra virgin olive oil, whisking until emulsified.
12. Season to taste.
13. Transfer contents to a serving bowl, add cherry tomatoes, mint and basil, and drizzle in the lime vinaigrette, a few teaspoons at a time.
14. Toss and taste for seasoning. Serve with lime wedges.