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Categories:Viewed: 29 - Published at: 3 years ago
Ingredients
- 2 ears fresh corn shucked
- 1 poblano chile small
- 8 ounces tomatillos husked, about 4 large
- 3 avocados from Mexico, halved, pitted, peeled and roughly chopped
- 3 tablespoons red onion finely chopped, rinsed
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon salt
Method
- Preheat gas grill to medium or prepare a charcoal grill.
- Grill corn, turning occasionally, until golden on all sides, about 5 minutes.
- When cool enough to handle, cut kernels from the cob; remove to a large bowl.
- Grill the chile and tomatillos, turning until skins are nicely charred, about 10 minutes.
- When cool enough to handle, peel the charred skin from the peppers with your fingers.
- Remove stem, core and seeds; chop chile and remove to the bowl.
- Finely chop tomatillos, capturing juices, and add to the bowl.
- Add avocado, onion, cilantro and salt.
- Coarsely mash avocado; gently stir to combine all ingredients.
