2 cobs corn
2 poblano chili peppers, quartered lengthwise (or 1 or 2 jalapeños)
2 bell peppers (any color), quartered lengthwise
1 lb. tomatoes, diced
1 avocado, diced
1/4 tsp. kosher salt
juice of 1/2–1 lime
1/2 cup cilantro, chopped (optional)
Heat a grill over high heat. Once hot, scrub and oil the grate. Grill the corn and peppers until charred in places, about 5 minutes, then remove from the grill and allow to cool. (No grill? You can broil the corn and peppers instead.)
Cut the corn from the cobs. Remove and discard the stems and seeds from the poblano and red peppers, then dice the peppers.
In a large bowl, toss the corn and peppers with the remaining ingredients.
This is a great salad, served either over a bed of greens or over a bowl of cold brown rice or quinoa, depending on your preference. Toss in a can of rinsed black beans, and you have a full meal!