Grilled Corn & Tomato Salsa

1. 1

   Set oven to broil.

2. 2

   Place poblano pepper in oven and broil until skin is charred, about 3-5 minutes per side.

3. 3

   Once charred, remove from oven and place in a paper bag for about 10 minutes, then carefully scrape off charred skin and dice.

4. 4

   Meanwhile, heat grill pan/griddle/grill over medium heat.

5. 5

   Add corn and grill until cooked all the way through and slightly charred, if desired.

6. 6

   Once cooked, remove from heat and cut off kernels.

7. 7

   In a large bowl, mix together the poblano, corn, tomato, red onion, cilantro, and lime, adding salt to taste.

8. 8

   For best results, place salsa in the fridge for at least 30 minutes before serving.

9. 9

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.