Ingredients

1/2 small poblano chile pepper, seeded

3 teaspoons extra-virgin 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

1/2 teaspoon sugar

Directions

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.

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.

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

Recipe courtesy of Food Network Magazine

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-corn-salsa-recipe.html?oc=linkback