Minutes Prep time: 30
Minutes Total time: 30
Servings: 8
Difficulty: Intermediate
1 medium poblano pepper
1 teaspoon vegetable oil
1/4 cup thinly sliced red onion
5 tablespoons red wine vinegar, divided
2 tablespoons water
1/2 teaspoon granulated sugar
1 bag (12 oz each) Birds Eye® Fire Roasted Corn
1/4 cup fresh cilantro, plus additional for garnish
3 cloves garlic, peeled
3 tablespoons freshly squeezed lime juice
1 tablespoon olive oil
2 large avocado, pitted, peeled, chopped
1/4 cup crumbled Cotija or feta cheese
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 48 mg | 5% |
| Carbohydrate | 17 g | 6% |
| Cholesterol | 2 mg | 1% |
| Total Fat | 15 g | 24% |
| Iron | 1 mg | 3% |
| Calories | 215 kcal | 11% |
| Sodium | 215 mg | 9% |
| Protein | 4 g | 8% |
| Saturated Fat | 3 g | 14% |
| Sugars | 5 g | 0 |
| Vitamin C | 36 mg | 60% |
Heat broiler to high. Place poblano pepper on baking sheet and rub with vegetable oil. Broil until skin is charred on all sides, about 5 minutes, turning frequently. Place pepper in a heat-proof bowl and cover with plastic wrap. Set aside to cool.
Pour 3 tablespoons vinegar, water and sugar in small microwave-safe bowl. Microwave 30 seconds, until steaming hot. Stir in red onion. Cover and set aside to let onions pickle.
Preheat oven to 425°F. Roast corn according to package directions. Pour into large bowl to cool.
Place cilantro, garlic, lime juice, remaining 2 tablespoons vinegar, and olive oil in a mini food processor or blender and blend until garlic is chopped fine. Remove cooled pepper from bowl and peel off the charred skin. Remove seeds and chop into bite -sized pieces.
Stir dressing, roasted peppers, and avocado into cooled corn. Garnish your fire roasted corn and avocado salad with cotija cheese, pickled red onion, and additional cilantro and serve.
Fire Roasted Corn and Avocado Salad
