Sweet Corn Salsa

Directions

1. 1
   Preheat grill to medium-high.
2. 2
   Slice the poblano in half from top to bottom.
3. 3
   Brush with extra-light olive oil and place (skin side down) on the preheated grill for 5-7 minutes, or until soft but still firm.
4. 4
   Let cool, discard stem and seeds.
5. 5
   Slice the pepper into strips and then into a large dice.
6. 6
   Set aside.
7. 7
   In a large bowl, place the corn, the diced onion, poblano, jalapeno and cilantro.
8. 8
   Sprinkle with sugar and a couple pinches of kosher salt.
9. 9
   Drizzle with 1 tablespoon olive oil and fresh lime juice.
10. 10
    Toss.
11. 11
    Taste to check seasonings and serve!
12. 12
    Makes about 2 1/2 cups.