Almost-Famous Corn Salsa

• 1/2 small poblano chile pepper, seeded
• 3 teaspoons extra-virgin olive oil
• Kosher salt
• 1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
• 1 small jalapeno pepper, seeded and chopped
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped red onion
• 2 tablespoons fresh lime juice
• 1/2 teaspoon sugar

1. Preheat a grill to medium high.
2. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes.
3. Cool slightly; peel and finely chop.
4. If using fresh corn, bring a small pot of salted water to a boil.
5. Add the corn and cook until tender, 2 to 3 minutes; drain.
6. Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl.
7. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.
8. Photograph by Kang Kim

chile pepper, extravirgin olive oil, kosher salt, fresh corn kernels, jalapeno pepper, fresh cilantro, red onion, lime juice, sugar

Taken from www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-corn-salsa-recipe.html (may not work)