This grilled salad packs a punch of flavor. Grilled corn and bell peppers bring sweetness. The tomatillos and cilantro are bright and fresh,and the avocado is rich and buttery. The poblano adds earthiness and the grill marks around out this salad with smoky perfection.
- 2 ears of white corn, husks removed
- 4 large bell peppers
- 1 Poblano pepper
- 1 medium red onion, sliced into rings
- 3 tomatillos, husks removed, and halved
- 1 lime, cut in half widthwise
- 1 avocado, diced
- 1/4 cup torn cilantro leaves, lightly packed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Olive oil for grilling
- Heat a cast iron grill pan over medium high heat. Drizzle the pan with olive oil to keep the vegetables from sticking to the grill.
- Once the pan is good and hot add the corn to the grill. Cook for 10 minutes, rotating to grill all sides. Add the peppers, they grill great left whole, and onions. Continue cooking and turning every couple minutes until the vegetables have softened and developed some nice grill marks. Once they are grilled to your liking remove and set aside to cool.
- Next, add the tomatillo and lime halves, cut side down to the grill. The tomatillos and lime will grill much quicker, so be sure to keep an eye on them. After about 3 minutes once they have developed some great grill marks, remove them from the pan and set aside to cool.
- Once the veggies are cool enough to handle, cut the corn off of the cob and add to a large bowl. Remove the pepper stems and seeds and discard. Chop all the grilled veggies, except the lime, into bite sized pieces. I cut mine about the same size as the corn to keep everything uniform. Add to the bowl. Toss in the diced avocado, cilantro, salt, and pepper. Squeeze the grilled lime over the veggies and toss to combine. Serve.