Charred Corn Salsa

• 2 teaspoons Canola Oil
• 1 whole Poblano Pepper, Seeded And Minced
• 2 cans (15 Oz. Size) Sweet Corn, Drained, Or You Can Substitute 1 Ear Of Corn For Each Can
• 1/2 whole Red Onion, Diced
• 1 Tablespoon Finely Chopped Cilantro
• 1 dash Lemon Or Lime Juice
• 1/4 teaspoons Cumin
• 1 pinch Sea Salt (or More To Taste)

1. Prepare all ingredients that require chopping or mincing.
2. If using ears of corn, cut the kernels off the cob raw and discard cobs.
3. Heat oil in a large frying pan over medium heat.
4. Add minced poblano pepper and saute for 3-5 minutes until the peppers begin to char a bit, stirring once or twice.
5. Add corn and saute for another 5-10 minutes, stirring occasionally.
6. For the last 3 minutes, turn the heat up to medium high to allow the corn to char, stirring occasionally.
7. Remove from heat and transfer corn mixture to a mixing bowl.
8. Add onion, cilantro, lime juice, cumin, and salt.
9. Mix well and taste, adding more salt or cumin as necessary.
10. Chill for 1-2 hours before serving.
11. Delicious in quesadillas, breakfast burritos, omelettes, or simply on chips!
12. Stores for up to 3-4 days in an airtight container.

canola oil, pepper, sweet corn, red onion, cilantro, lemon, cumin, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/charred-corn-salsa/ (may not work)