- 3 tbsp canola oil, (divided)
- 3 ears of yellow corn, husked
- 2 ears of white corn, husked
- 1 poblano chile
- 1 sweet yellow onion, cut into thick rings
- 1 avocado, cut into chunks
- 1/4 cup of fresh cilantro leaves
- 1 tbsp lime juice
- Dash of cumin
- 1 clove of garlic, minced
- Sea salt and freshly cracked pepper, to taste
Heat the grill to high.
Rub corn, poblano, and onion rings with 1 tablespoon of canola oil.
Place onto the hot grill. Grill, carefully turning occasionally, until poblano is almost blackened and the onions are grilled and tender, about 5-10 minutes.
Remove them from the grill. Keep cooking the corn until cooked through and the kernels have browned, for a total of 10-15 minutes. Remove from the grill and let the corn cool.
Place the poblano in a zip lock bag then seal; dice the grilled onion and set aside. Let the chile sit in the sealed zip lock for 5 minutes.
Remove the chile from the bag and carefully peel the charred skin from the chile. Remove the stem and seeds as well; dice and set aside with the onions.
Once the corn has cooled, cut the kernels from the cobs into a large bowl. Add the grilled onions, poblanos, avocado, and cilantro together in a bowl.
In a small bowl combine the remaining 2 tablespoons of canola oil with the lime juice, dash of cumin, and minced garlic; mix thoroughly. Add the lime vinaigrette to the corn mixture and toss until evenly coated. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.