Roasted Corn and Poblano Salsa
- 4 ears of corn, shucked
- 1-2 poblano peppers depending on size
- 1 tablespoon fresh lime juice, or to taste
- 3/4 cup red onion, finely chopped
- 2 cloves fresh garlic, minced
- salt and pepper to taste
Rub corn and peppers with oil.
Grill corn on BBQ until done, rotating frequently so you don't burn it. With a sharp knife, cut corn kernals off cobs and put in a bowl.
Grill peppers on BBQ until skins are blistered and partially black. When peppers are done, place in a bowl and cover, let steam for 20-30 minutes. This will make them cook the rest of the way and make the skins come off much easier. When ready, remove skins, seeds and stem. Chop peppers.
Add all ingredients into the corn bowl and stir. Let sit 20 minutes to 6 hours for flavors to meld.
Great on tacos!