Corn Salsa

By pavaldez

Ingredients

• 1/2 Small Poblano chile pepper; seeded
• 2 teaspoons extra-virgen olive oil
• Kosher salt
• 1 cup fresh corn kernels (from 2 ears)
• or
• 1 cup frozen corn, thawed
• 1 small jalapeno pepper seeded and chopped
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped red onion
• 2 tablespoons fresh lime juice
• 1/4 teaspoon sugar

Preparation

Step 1

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

2. If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender;
2 to 3 minutes; drain.

3. Mix the corn (if using frozen, add it here), poblano, jalapendo, cilantro and red onion in a bowl. Stir in the remaining:
2 teaspoons olive oil,
the lime juice,
sugar, and
1/2 teaspoon salt.