Grilled Corn, Pepper & Tomato Salad w/ lime

By á-47

Ingredients

• 4 ears corn
• 4 large poblano peppers, halved lengthwise
• 3 tea olive oil
• 4 large plum tomatoes, halved lengthwise
• 1/2 tea. chili powder
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped sweet onion
• 3 Tbsp. fresh lime juice
• ]1 tea. ground cumin
• 1/2 tea. salt
• 1/4 tea. pepper

Preparation

Step 1

Combine peppers and 1 tea. oil in medium bowl, toss to coat. Sprinkle cut sides of tomatoes with chili powder. Place corn, chilies and tomatoes (cut side up) on grill rack. Grill, turning corn every 2 minutes, until grill marks appear all over husks (156-17 minutes). Grill peppers, turning once, until tender and lightly charred (6-8 minutes). Grill tomatoes, without turning, until skins begin to char (about 5 minutes).

When cool enough to handle, cut kernels from corn. Place kernels in large bowl. Slice peppers; add to corn. Chop tomatoes; add to corn mixture. Add cilantro, onion, lime juice, cumin, salt, pepper and remaining 2 tea. oil and toss to combined.

Serve at room temperature.