Grilled Poblano and Avocado Salsa

One of our meals this last week was shrimp tacos from a website call Eat, Live, Run.  The tacos were yummy, but the best part of the dinner was this salsa.  I have seen lots of salsa recipes with grilled corn and pepeprs and I have never tried them.  I just wanted to eat the salsa and skip the shrimp.  My little one year old couldn't get enough.  She kept yelling for more.    This salsa tasted like summertime!  Delicious!

1 ear corn, husked
6 scallions, white and light green parts only
1 poblano chile
1 cup cherry tomatoes, halved  (I used two roma tomatoes instead)
1 large (or 2 small) haas avocado
1 small bunch cilantro, minced
juice of two small limes
1 clove garlic, minced
1./2 salt
1 T olive oil

Heat your grill up to medium high.

Brush corn, green onions and poblano chile with olive oil and place on grill. You want everything to have a nice char to it—to chile should be black and the corn and onion should be charred. This will take about five minutes, flipping occasionally with tongs.

When done, remove veggies from grill and let cool on a plate. When cool, peel the now black skin off the pepper, remove the seeds and chop into small dice. Run your knife down the corn to remove the kernels from the cob and place into a bowl with the pepper. Chop onion and place into bowl as well.

Add chopped avocado, tomatoes, and cilantro to the bowl and add lime juice and salt.