Sweet Corn Salsa

1. 1

   Preheat grill to medium-high.

2. 2

   Slice the poblano in half from top to bottom.

3. 3

   Brush with extra-light olive oil and place (skin side down) on the preheated grill for 5-7 minutes, or until soft but still firm.

4. 4

   Let cool, discard stem and seeds.

5. 5

   Slice the pepper into strips and then into a large dice.

6. 6

   Set aside.

7. 7

   In a large bowl, place the corn, the diced onion, poblano, jalapeno and cilantro.

8. 8

   Sprinkle with sugar and a couple pinches of kosher salt.

9. 9

   Drizzle with 1 tablespoon olive oil and fresh lime juice.

10. 10

    Toss.

11. 11

    Taste to check seasonings and serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.