Ingredients
- 1/2 small poblano chile pepper, seeded
- 3 teaspoons extra-virgin essential 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
- two tablespoons chopped fresh cilantro
- two tablespoons chopped red onion
- two tablespoons fresh lime juice
- 1/2 teaspoon sugar
Directions
Preheat a grill to medium high. Brush the poblano with 1 teaspoon essential olive oil and grill, skin-side lower, until charred but nonetheless firm, about a few minutes. Awesome slightly peel and finely chop.
If using fresh corn, bring a little pot of salted water to some boil. Add some corn and prepare until tender, two to three minutes drain.
Mix the corn (if using frozen, add it here), poblano, jalapeno. cilantro and red onion inside a bowl. Stir within the remaining 2 teaspoons essential olive oil, the lime juice, sugar and 1/2 teaspoon salt.
Photograph by Kang Kim