Spicy Corn Salsa

Heres a spicy corn salsa recipe that pulls together quickly & goes good with most grilled meats and fish, especially alongside a few strong drinks. With the heat still laying its mighty hand upon us across most of the Nation, there is still time to grill up something good and have a good time outside with your family & friends.

Enjoy.

(click read more for the entire recipe)

½ small poblano chile pepper, seeded

3 tsp 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

1 small Serrano pepper, seeded and chopped

2 TBS chopped fresh cilantro

2 TBS chopped red onion

2 TBS fresh lime juice

½ tsp sugar

Directions

Preheat a grill to medium high.

Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes.

Cool slightly; peel and finely chop.

If using fresh corn, bring a small pot of salted water to a boil.

Add the corn and cook until tender, 2 to 3 minutes; drain.

Mix the corn (if using frozen, add it here), poblano, jalapeno, seranno, cilantro and red onion in a bowl.

Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and ½ teaspoon salt.