Ingredients Jump to Instructions ↓

  1. 1/2 small poblano chile pepper , seeded

  2. 3 teaspoons extra-virgin olive oil

  3. Kosher salt

  4. 1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed

  5. 1 small jalapeno pepper, seeded and chopped

  6. 2 tablespoons chopped fresh cilantro

  7. 2 tablespoons chopped red onion

  8. 2 tablespoons fresh lime juice

  9. 1/2 teaspoon sugar

Instructions Jump to Ingredients ↑

  1. Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.

  2. If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.

  3. Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.

  4. Photograph by Kang Kim


Send feedback