Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© John Kernick

How to Make It

Step 1    

Light a grill. In a mini food processor, combine the poblano, garlic, scallion, cilantro, lime juice, salt and sugar and puree. With the machine on, add 6 tablespoons of the oil in a thin stream.

Step 2    

Rub the corn with the remaining 1 tablespoon of oil and grill until lightly charred. Cut the kernels off the cobs.

Step 3    

Arrange the chicken on plates and surround it with the watercress, grilled corn, tomatoes and avocado; season lightly with salt and pepper. Pass the poblano vinaigrette at the table.

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