Chipotle corn salsa is super addicting. Once you've made it at home, you'll be adding it to everything.
2 poblano peppers, deseeded
1/2 tablespoon olive oil
2 cups frozen corn, 3-4 ears
1/4 cup red onion, diced
1/2 jalapeño pepper, deseeded and diced
1/3 cup fresh cilantro, finely chopped
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/2 teaspoon black pepper
Preheat grill to medium high heat. Brush the Pablano chiles with olive oil and place on grill skin side down. Roast until skin becomes well-charred (~5-6 minutes). Allow chiles to cool slightly, then peel and discard the charred skin. Dice and set aside. (Note: ensure that all of the seeds are removed from the chiles as the seeds are very hot!)
Place the corn in a stockpot of boiling water. Boil 4-5 minutes, or until corn is tender. Allow corn to cool slightly, then cut the corn off of the cob. (Note: frozen corn can be used if fresh corn is not available. Frozen corn does not need to be cooked, but it does need to be defrosted and drained.) Set corn aside.
In a medium bowl, combine the diced Pablanos and corn with all remaining ingredients (onion, jalapeno, cilantro, lime juice, salt, and pepper). Stir until well mixed.