Ensalada de Maíz Asado y Aguacate

Ingredientes

• 2 ears of fresh corn
• 1 large ripe avocado
• 1 large poblano pepper or green bell pepper (diced)
• 1 small white onion (diced)
• 4 spring onions (sliced)
• 1 lime (juiced)
• 1 clove garlic (minced)
• 2 Tablespoons extra virgin olive oil
• salt and pepper (to taste)

Preparación

1. 1

   Preheat your grill to medium-high heat.

2. 2

   Grill the corn for about 10-15 minutes, turning occasionally, until the corn kernels are tender and have some grill marks. Remove from the grill and let it cool slightly.

3. 3

   Use a sharp knife to cut the kernels off the cob, then place them in a large mixing bowl.

4. 4

   Heat the olive oil in a pan over medium heat.

5. 5

   Add the peppers and cook for 2 minutes. Then add the onion and cook stirring constantly until the onion become translucent and the peppers are nicely soft.

6. 6

   Stir in the garlic, season with salt and pepper to taste, then turn off the heat.

7. 7

   Add the sautéed onions and peppers to the bowl with grilled corn and allow everything to reach room temperature.

8. 8

   Dice and add the avocado to the bowl, then add half of the spring onions too.

9. 9

   Season with salt and pepper, add fresh lime juice and gently toss everything together for 1-2 minutes. Adjust seasonings if needed.

10. 10

    Transfer to a serving plate and sprinkle the remaining spring onions on top. Serve immediately.