Grilled corn salad

We love grilled corn on the cob, and always bake extra just so we can make a salad with the leftovers.  Here’s our most recent creation:

Grilled corn salad

3 ears grilled corn on the cob

1 poblano chili, seeds removed and diced

1/2 cup red onion, sliced, and then cut into 2″ pieces

4-5 ounces feta cheese, crumbled

1 small zucchini, cubed

1 pint grape tomatoes, halved, or 2 Roma tomatoes, chopped

3 tablespoons olive oil

1 tablespoon lemon juice

1/4 teaspoon chipotle powder

1/2 teaspoon kosher salt

1/4 cup flat leaf parsley, chopped

1 avocado

Cut corn from the cob and place in a bowl with the poblano, red onion, feta cheese, zucchini, and tomatoes.  Whisk together olive oil, lemon juice, chipotle powder, salt, and parsley.  Pour over salad, and gently stir together to mix.  Just before serving, peel and chop avocado and stir into the salad.  Servies 4-6.