Grilled Corn & Tomato Salsa

Directions

1. 1
   Set oven to broil.
2. 2
   Place poblano pepper in oven and broil until skin is charred, about 3-5 minutes per side.
3. 3
   Once charred, remove from oven and place in a paper bag for about 10 minutes, then carefully scrape off charred skin and dice.
4. 4
   Meanwhile, heat grill pan/griddle/grill over medium heat.
5. 5
   Add corn and grill until cooked all the way through and slightly charred, if desired.
6. 6
   Once cooked, remove from heat and cut off kernels.
7. 7
   In a large bowl, mix together the poblano, corn, tomato, red onion, cilantro, and lime, adding salt to taste.
8. 8
   For best results, place salsa in the fridge for at least 30 minutes before serving.
9. 9
   Enjoy!