Almost-Famous Corn Salsa

Directions

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