Roasted Chili Corn Salsa

Put the poblano peppers on a baking sheet and stick directly under the broiler for 3-7 minutes, or until blistered and charred. Turn the peppers, and repeat process until underside has also blistered and charred.

Remove the peppers from the broiler and immediately transfer to a glass bowl. Cover with either a tight fitting lid or saran wrap and allow peppers to steam for 10-15 minutes. This will allow the skin to separate more easily from the flesh of the peppers.

Peel the skin off of the peppers. It is okay is some is left, but peel most of the skin off of peppers for optimal taste and texture.

Slice peppers in half, remove the seeds, then finely dice peppers and set aside.

Thaw the corn by rinsing it in a fine mesh sieve under cool, room temperature water.

Transfer the rinsed and drained corn to a large bowl.

Add in the cilantro, red onion, jalapeño, poblano peppers, lemon juice, lime juice, and kosher salt.

Toss to combine and serve immediately or store in the fridge to chill until ready to serve.