1poblano pepper roasted and dicedroasted and diced (see below)
4avocadoshalved and pits removed
¼cupcilantrominced
4Tbspred onionfinely diced
1pinchsaltto taste, note that Cotija is salty, so don't over salt at this point
1limejuice
1-2earssweet corncharred and kernels sliced off (see below)
½cupblack beansrinsed
⅔cupcotija cheesecrumbled, to taste
grape tomatoeschopped, for garnish
Instructions
TO ROAST POBLANO PEPPER:
Preheat oven to 475 degrees and line a baking sheet with foil. Place pepper on prepared baking sheet and roast for 30-40 minutes, turning every 15 minutes to ensure even roasting.
Or roast on all sides outside on a very hot barbecue grill until sides are nearly black.
When pepper is done, place in a bowl and cover with plastic wrap. Let sit for 20-30 minutes.
Lightly rub the roasted skin between your fingers (if you have latex gloves, they come in handy here!), to peel the skin off.
Slice pepper open and remove seeds.
Dice and set aside.
TO CHAR CORN:
Add 1/2 Tbsp butter and a small drizzle of oil to a skillet and heat over MED to MED-HIGH heat. Place shucked corn ears in the skillet or outside on a very hot barbecue grill. Cook, turning to char all sides, about 5-10 minutes, until golden brown marks are made.
Remove to a plate to cool for a few minutes. Slice charred kernels off the cob and set aside.
TO MAKE WHACKAMOLÉ:
Scoop out avocados into a bowl and add cilantro through lime juice and salt. Mix ingredients, mashing avocado to desired texture.
Add chopped poblanos, black beans, corn and Cotija cheese. Transfer to serving bowl and garnish with chopped tomatoes and a dusting of Cotija cheese.
Notes
Poblano pepper and corn can be prepped ahead of time and kept in an airtight container in the refrigerator.