Charred corn and avocado salad with lime, chili, and tomato

Indulge in the delightful flavors of charred corn and ripe avocado with zesty lime, spicy chili, and juicy tomato in this vibrant and refreshing salad.

Ingredients:

• 5 ears of corn
• 1 poblano pepper, cut into small pieces
• 1/2 red onion, thinly sliced
• 2 teaspoons olive oil
• 2 pinches kosher salt + freshly ground black pepper
• 1 large or 2 small avocado, cut into small dice
• 1/2 cup cherry tomatoes, halved or quartered
• 2 tablespoons lime juice, plus lime wedges for serving
• 1/2 teaspoon honey
• 1 teaspoon cayenne or Aleppo pepper, to taste
• 1/4 cup extra virgin olive oil
• 1 handful fresh basil and mint leaves, roughly torn

Instructions:

1. Preheat your broiler to medium-high and position your oven rack about 4" to 6" from the heating element.
2. Peel the husk off the corn and remove the silks. Slice off the kernels from the cob by using your preferred method and place them into a bowl. Combine with the diced poblano and sliced red onion. Mix with a teaspoon or two of olive oil until everything is coated evenly, then season with salt and pepper. Transfer the mixture to a sheet pan (you can line it with foil for easier cleaning) or a large skillet, making sure to spread it out evenly. (Opt for a sturdy pan as flimsy ones may bend or warp under the broiler.)
3. Place the corn, poblano, and red onion under the broiler for 3 to 5 minutes, shaking the pan occasionally, until they develop charred spots. You want some charring, but be careful not to overcook. Remove the pan, add the avocado, and broil for an additional minute or two. (If you prefer the avocado unwarmed, you can skip this step and add it later.) While broiling, you might notice a few corn kernels popping on the hot surface -- a sign that they're ready. Take the sheet pan out of the oven.
4. To prepare the lime vinaigrette: mix lime juice, honey, and cayenne together, then slowly pour in the extra virgin olive oil while whisking until well combined. Season to your liking.
5. Transfer the cooked ingredients to a serving bowl, toss in cherry tomatoes, mint, and basil, and drizzle the lime vinaigrette gradually, a few teaspoons at a time. You may not use the entire vinaigrette. Mix well and adjust seasoning. Serve with lime wedges.

Summary:

• Calories: 1503 kcal
• Fat: 91 g
• Protein: 27 g
• Carbs: 182 g
• Potassium: 3181 mg
• Magnesium: 287 mg