INGREDIENTS
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1/2 small poblano chile pepper, seeded
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3 teaspoons extra-virgin olive oil
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Kosher salt
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1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
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1 small jalapeno pepper, seeded and chopped
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2 tablespoons chopped fresh cilantro
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2 tablespoons chopped red onion
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2 tablespoons fresh lime juice
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1/2 teaspoon sugar