POBLANO CORN SALSA

I am always looking for new reasons to eat those homemade tortilla chips so when I came across this recipe I knew we would like it.  We haven’t eaten a lot of corn lately so I knew this would really be a treat to us.  It didn’t disappoint.  It would probably be great with avocado diced in it as well, but you would have to add it to small amounts at a time or you wouldn’t be able to keep the leftovers – if there are any.

2 ears fresh corn, shucked and silked

Olive oil
2 poblano peppers
1 tomato, diced
½ medium onion, finely diced
½ c. cilantro, roughly chopped
½ c. or more cotija cheese, grated
Juice of one lime
Salt to taste

Wipe olive oil on corn and grill until slightly charred.  At the same time grill the poblano peppers, turning until all is charred.  Put the peppers into a sealable baggie and let sweat.  This will allow you to peel off the charred skin easily.  Slice the kernels off the corn, dice the peeled peppers and toss with the tomato, onion, cilantro, cheese and lime juice.  Salt to taste and either serve at room temperature or refrigerate and then serve with those yummy homemade tortilla chips!