Cilantro Lime Corn Salsa
published Thursday, September 10, 2020
Prepare poblano peppers by removing seeds and slicing in 4-6 sections. Roast under broiler until blacken, remove from heat and chop.
Cook 2 ears of corn in boiling water for 3 minutes, remove and slice corn.
Place corn, poblano peppers, 1 Tbsp olive oil, jalapeno pepper, 1/4 cup cilantro, 1/4 cup red onion, 1/4 cup lime juice, 1 tsp sugar, and 1 tsp salt in bowl. Stir to combine and enjoy.
Refrigerate leftovers for up to 5 days.