Step 1

Prepare a barbecue grill or grill pan to medium heat and it brush with oil. Lightly brush the corn, poblano pepper and onion with oil, and then place them on the grill and cook for about 8-10 minutes, rotating every 2 minutes or so.

Step 2

Meanwhile, in a measuring cup or small bowl, make the dressing by whisking together the lemon juice, vinegar, 2 tablespoons of olive oil, salt, and pepper. Set aside.

Step 3

In a large bowl, add the romaine lettuce, halved cherry tomatoes, diced avocado, and fresh basil, and then set aside.

Step 4

Once the vegetables are evenly cooked on each side, remove them from the heat and set aside. Allow the vegetables to cool for a few minutes before handling. Using a sharp knife, slice the corn off of the cob and chop the red onion. Add the corn and onion to the large bowl with the lettuce. Slice the poblano pepper away from the core, and remove the seeds and any overly charred parts from the skin. Chop the pepper and add to the bowl as well.

Step 5

Lightly brush the bread with olive oil then cook on the grill or grill pan over medium heat for a few minutes on each side, until golden. Chop the bread into cubes then add them to the bowl. Pour the dressing over top and toss everything together. Serve warm and enjoy!