Prep: 1. If using fresh corn: shuck corn, cut kernels from the cob and set aside in a bowl. If using frozen: thaw according to package instructions. 2. Chop/slice: poblano pepper, red onion, avocado, cherry tomatoes. Tear basil leaves. Make: 1. Heat 2 tablespoons oil in a skillet over medium high heat. Add corn kernels, pepper, and onion. Saute until corn begins to char and onions caramelize, about 10 minutes. 4. Make vinaigrette: mix together 2 tablespoons lime juice, honey, and cayenne, and slowly whisk in 1/4 cup extra virgin olive oil. Season to taste. 5. Transfer corn, poblanos and onions to a serving bowl. Add avocado, cherry tomatoes, and basil. 6. Mix well and season to taste with lime vinaigrette, salt and pepper. Serve with lime wedges.
If you want to take this up a notch you can char everything on the grill as well. Leave the kernels on the corn and place corn, quartered onion, and even the poblano pepper, over a pre-heated grill. Grill for 5-10 minutes total (depending on desired level of char) flipping occasionally. Remove kernels from corn, chop onion and pepper and proceed with recipe.