Corn salsa

Ingredients:

• Half a small poblano pod, seeded
• 3 teaspoons olive oil
• 1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
• 1 small jalapeño, seeded and chopped
• 2 tbsp chopped cilantro
• 2 tablespoons chopped red onion
• 2 tablespoons freshly squeezed lime juice
• 0.5 tsp sugar

Preparation:

1. Preheat the grill to medium heat. Brush the poblanos with 1 teaspoon of 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 saucepan of salted water to a boil. Add the corn and cook until tender, 2-3 minutes, then drain.
3. In a bowl, combine the corn (if using frozen, add it directly), poblano, jalapeño, cilantro, and red onion. Stir in the remaining 2 teaspoons olive oil, lime juice, sugar, and 1/2 teaspoon salt.