Steps
- 1
Brush poblano pepper with olive oil and grill skin-side down until charred but still firm, about 5 minutes. Cool and minced
- 2
If using fresh corn, boil a small pot of water to boil. Add corn and boil until tender. 2-3 minutes
- 3
Mix corn (THAWED) poblano, jalapeno, cilantro, and red onion I a bowl.
- 4
Stir in the olive oil, lime juice, sugar, and salt
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