Summer Corn Salad
Serves 6-8
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients
8 ears corn
Olive oil
1 poblano chili, seeded, cut into planks
2 mini cucumbers, thinly sliced
1 pint cherry tomatoes, halved
1 shallot, thinly sliced
1/4 cup fresh lime juice-about 6 limes juiced (depends on juicy they are)
1/2 bunch cilantro plumes
2 tsps honey
Kosher salt & freshly ground black pepper, to taste

Directions
Preheat an indoor grill to high. Drizzle each ear of corn with olive oil and salt. Grill on all sides until charred, about 5-7 minutes. Remove from grill and let cool. Drizzle poblano planks with olive oil, and grill about 2 minutes per side. Remove, cool and chop.

To a large bowl, add a smaller bowl that sits inside. Place the flat side of the corn on top of the small bowl, using a knife, cut down the ear of corn removing all the kernels. Repeat until all kernels are removed. Remove small bowl. Add cucumbers, cherry tomatoes, shallot, lime juice, lots of cilantro, honey salt and pepper. Toss until all is coated. Serve at room temperature or chilled.