- 2 ears of corn
- Extra-virgin olive oil
- 1 Teaspoon kosher salt
- 1 Teaspoon freshly ground black pepper
- 2 poblano peppers
- 1 red bell pepper, diced
- 1 red onion, diced
- 1/2 Cup cilantro, chopped
- 1/2 lime, juiced
- Kosher salt, to season
- Freshly ground black pepper, to season
Heat the grill.
Brush the corn with olive oil, and season with salt and pepper.
Place the corn and poblanos on the hot grill. Cook until all sides are lightly charred. Remove from the grill. Set the corn aside to cool. Wrap the poblanos in plastic wrap and allow to steam for 10 minutes. Once steamed, peel the skin off, and dice the pepper. Cut the corn kernels off the cob.
In a medium bowl, combine the red pepper, red onion, and cilantro. Season with salt and pepper. Add the corn and poblanos, mix well, and pour the lime juice over all the vegetables.