Poblano-Corn Salsa
from http://tideandthyme.com/

2 poblano peppers
1 jalapeno pepper
2 cups frozen corn kernels, thawed
1/2 red onion, chopped
1/4 cup cilantro, chopped
juice of 1 lime
salt, to taste

To make the salsa, roast the peppers on a grill, an open flame, or in the broiler until charred all over. Place in a bowl and seal with plastic wrap. Let sit 10 minutes.

Meanwhile combine the corn, onion, cilantro, lime juice, and salt. Once peppers have “steamed”, remove as much charred skin as you can. Dice the peppers and add to the bowl with the other ingredients. Toss to combine, season to taste with salt, and set aside.

Source: Poblano-Corn Salsa adapted from http://www.chipotlefan.com/