INGREDIENTS
FOR THE SALAD:
- 2 poblano peppers
- 4 ears corn
- ½ red onion, small dice
- 2 avocados, diced
- ⅓ cup crumbled feta cheese
- 1 cup roughly chopped cilantro
FOR THE DRESSING:
- ½ jalapeño, minced, seeds, and ribs removed
- 1 clove garlic, grated
- ¼ teaspoon cumin
- scant ¼ cup lime juice
- ¼ cup canna-oil
- ½ teaspoon salt
DIRECTIONS
1. First, roast the poblanos: Place each one directly over the gas flame of your stove (or in the oven under your broiler) until it starts to blacken. Rotate it to char evenly on all sides. Once it looks sufficiently charred, remove from heat, place in a bowl, and cover with a tea towel. Let it sit for 5 minutes, after which you should be able to easily rub off the charred skin to reveal the tender roasted pepper. Then remove the seeds and ribs and dice it.
2. Now place the corn directly over the gas flame of your stove (or in the oven under your broiler) just for a minute or so, turning constantly until just beginning to char and blister. Remove from heat and carefully cut the kernels from the cob.
3. Whisk the dressing ingredients together in a large mixing bowl, then add the corn, poblanos, red onion, cilantro, feta, and avocados. Toss well and serve.
