Salsa, Chipotle’s Roasted Chili-Corn

By ukiahgal67

Ingredients

• 1/2 small poblano chile pepper, seeded
• 3 tsp. extra-virgin olive oil
• Kosher salt
• 1 c. fresh corn kernels (from 2 ears) or 1 c. frozen corn, thawed
• 1 small jalapeno pepper, seeded and chopped
• 2 Tbsp. chopped fresh cilantro
• 2 Tbsp. chopped red onion
• 2 Tbsp. fresh lime juice
• 1/2 tsp. sugar

Preparation

Step 1

Preheat a grill to medium high.
Brush the poblano with 1 tsp. olive oil and grill, skin-side down, until charred but still firm, about 5 minutes.
Cool slightly; peel and finely chop.

Bring a small pot of salted water to a boil.
Add the corn and cook until tender, 2 to 3 minutes; drain.
(This step to be used only if using fresh corn.)
Mix the corn (if using frozen, and it here), poblano, jalapeno, cilantro and red onion in a bowl.
Stir in the remaining 2 teaspoons of olive oil, the lime juice, sugar, and 1/2 tsp. salt.