Ingredients
- 1 ear corn, shucked
- 1 red bell pepper
- 1 orange bell pepper
- 1 poblano pepper
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 6 large ripe avocados
- 1 cup diced tomato
- 1/2 cup lime juice (from 4 to 6 limes)
- 1/4 cup chopped fresh cilantro
- 1 to 2 tablespoons adobo sauce from canned chipotles
- Tortilla chips, for serving
Directions
- 1
Position an oven rack in the center of the oven and preheat to broil.
- 2
Add the corn and bell and poblano peppers to a baking sheet and toss with the olive oil. Season with a pinch of salt and pepper. Broil the vegetables, turning occasionally, until charred, 5 to 7 minutes. Remove and allow to cool slightly.
- 3
While the vegetables cool, halve the avocados and remove the pits. Remove the insides from the skin and add to a bowl. Add the tomatoes, lime juice, cilantro and adobo sauce along with a pinch of salt and pepper. Mash with a fork until you achieve your desired consistency. Taste and adjust the seasoning as needed.
- 4
Remove the corn from the cob, then seed and dice the peppers, removing some of the loose skin if desired. Fold into the avocado mixture. Serve with tortilla chips.