Charred Corn Salsa

Directions

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