Almost-Famous Corn Salsa

1. 1

   Preheat a grill to medium high.

2. 2

   Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes.

3. 3

   Cool slightly; peel and finely chop.

4. 4

   If using fresh corn, bring a small pot of salted water to a boil.

5. 5

   Add the corn and cook until tender, 2 to 3 minutes; drain.

6. 6

   Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl.

7. 7

   Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.

8. 8

   Photograph by Kang Kim

* Per serving · 4 servings · Values may vary.

No additional tips available.