Grilled Corn & Tomato Salsa

Set oven to broil.

Place poblano pepper in oven and broil until skin is charred, about 3-5 minutes per side. Once charred, remove from oven and place in a paper bag for about 10 minutes, then carefully scrape off charred skin and dice.

Meanwhile, heat grill pan/griddle/grill over medium heat. Add corn and grill until cooked all the way through and slightly charred, if desired. Once cooked, remove from heat and cut off kernels.

In a large bowl, mix together the poblano, corn, tomato, red onion, cilantro, and lime, adding salt to taste. For best results, place salsa in the fridge for at least 30 minutes before serving.

Enjoy!