Grilled Corn and Poblano Guacamole

🧂 Ingredients

• ½ medium white onion

  sliced crosswise into ½-inch thick disc rings
• extra virgin olive oil
• kosher salt
• 1 medium ear fresh corn

  husked and cleaned of silk
• 1 fresh poblano pepper
• 3 ripe Hass avocados
• ¼ cup crumbled queso fresco cheese
• 3 tablespoons (45 mL) fresh lime juice
• ¼ cup fresh cilantro leaves

  roughly chopped

Instructions

• 1 Prepare the Onion and Poblano Pepper: Heat a grill pan (or outdoor gas
  grill) over medium-high heat. Brush the onion pieces with olive oil. Grill for 4
  to 5 minutes on each side, or until browned. Set aside on a plate. Repeat with
  the ear of corn, turning it until it is evenly grilled on all sides.
• 2 Preheat the broiler to high (or place over a flame). Roast the poblano chile (on
  a piece of foil; no oil needed) until blackened on all sides. Allow all of the
  vegetables to cool. Chop the onion pieces into a medium dice. Cut the kernels of
  corn off the cob, and rub the blackened skin off the poblano pepper, discard the
  stem and seeds, and cut into a small dice.
• 3 Cut the avocados in half and pit them. Mash one avocado with a large fork in a
  large bowl. Cut the remaining avocados into a small dice, and add to the bowl.
  Add the chopped onion, grilled corn kernels, and diced poblano pepper to the
  bowl. Add the queso fresco cheese, lime juice, and cilantro leaves and gently
  stir until evenly incorporated. Season to taste with salt and pepper (and
  additional lime juice, if desired). Serve with chips or with grilled fish or
  shrimp.

Nutrition Info