Smoky Corn-Chile Salad

• 6 ears corn, husks and fibers removed
• 1/2 red onion, diced
• 4 poblano chiles
• 1 jalapeno, diced finely
• 1 pound cherry tomatoes
• 1 tablespoon corn oil
• 1/2 teaspoon smoked spanish paprika
• olive oil
• salt
• juice and zest of 1 lime

1. Roast poblanos over an open flame, turning to blister skin on all sides. When fully blistered, turn off heat and transfer peppers to a paper bag or roll inside tinfoil. let steam for 5 minutes, then rub with damp cloth to remove skins, running under water only if necessary (it detracts from the flavor of the chile). Chop roughly and set aside.
2. Heat castiron pan over high heat. Remove corn from cob, and combine with chopped onions and jalapeno, if using. Add 1 tablespoon corn oil and 1 tablespoon olive oil to pan and immediately add corn mixture. Toss to coat, then let sit for 30 seconds at a time to develop a real char on the kernels. Add smoked paprika, and add salt to taste.
3. Keep tossing and charring, tossing and charring, until there are enough brown spots to give some serious smoky flavor. Remove from heat, add tomatoes, and toss to combine. Transfer to a plate, drizzle with extra olive oil if desired, and zest and squeeze 1 fresh lime over salad. Serve warm or at room temperature.

corn, red onion, chiles, tomatoes, corn oil, paprika, olive oil, salt, lime

Taken from food52.com/recipes/3018-smoky-corn-chile-salad (may not work)