Thursday, August 4, 2011

Poblano-Avocado Salsa

We had this on some simple grilled shrimp tacos, but it would also be fantastic just with chips, or topping spice-rubbed steak or chicken.  It's cool and refreshing, with a nice lime flavor to it.  There's not really any heat at all, but you could change that by leaving in the poblano seeds or adding in some diced jalapenos.

Poblano-Avocado Salsa
adapted from Weber's Real Grilling

1 ear corn, husked
6 scallions, white and light green parts only, roots removed
1 poblano chile
2 roma tomatoes, diced
2 small or 1 large avocado, diced
1-2 Tbsp chopped cilantro
1-2 Tbsp fresh lime juice
1/4 tsp kosher salt
1/4 tsp pepper
1 Tbsp olive oil

-Lightly brush the corn, scallions, and poblano with olive oil.
-Grill the corn, scallions, and poblano over direct medium heat, turning occasionally. The corn should be browned in spots and tender (10-12 minutes); the scallions should be lightly marked (3-4 minutes); and the poblano should be blackened and blistered in spots (10-12 minutes).
-When the poblano is cool enough to handle, remove the skin and scrape out seeds.  Dice it finely and put it into a medium bowl.
-Cut the corn kernels off the cob and add them to the bowl.  Finely dice the scallion and add it to the bowl.
-Add the remaining ingredients and mix gently.



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