1 cup fresh corn kernels (from 2 ears), or 1 cup 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
Instructions
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.
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 tsp olive oil, the lime juice, sugar and 1/2 tsp salt.
Originally Submitted
9/17/2011
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