Grilled Summer Salad

I make this salad every summer.  I know it's time when the squash and corn start showing up at the farmer's market.  It's lovely, light and healthy!  This is very easy to make if you have a grill basket for your outside grill... otherwise, this might be a bit difficult.

3-4 summer squash, cubed

3-4 corn, still in husks

3 poblano peppers

2 onions, cut into eighths

2-3 limes

olive oil, salt and pepper

1.  Turn a burner on your stove on high.  Place a poblano pepper directly on the flames and turn as the skin becomes charred and blackened.  Once the entire pepper is charred remove it from the heat and place it in bowl and immediately cover with plastic wrap.  Repeat with the remaining peppers and let them sit in the covered bowl for at least 30 minutes.    

2.  In the meantime, heat up your grill to around 350 degrees.  Place the corn on the grill with the husks still on and grill with the lid closed.  Periodically check the corn and turn as the sides get nice and golden.  Remove the corn from the grill and place to the side.

3.  Toss the squash and onions with olive oil, salt and pepper.  Place the squash and onions in the grill basket and place the basket on the grill.  Grill the squash and onions until tender and browned.  Remove from the grill and place in a bowl.

4.  Remove the corn husks from the corn and cut the corn off of the cob.  Transfer to the bowl with the squash and the onions.  Remove the poblano peppers from the covered bowl and peel off the charred skins.  Remove the seeds from the poblano peppers and chop roughly.  Add the chopped poblano peppers to the bowl with the squash, corn and onions.

5.  Half and squeeze the limes over the squash mixture.  Taste and adjust the salt and pepper if needed.  Serve immediately, or chill and serve later.