Spicy Corn Salsa

1. Preheat an outdoor grill for medium heat and lightly oil the grate.

2. Grill corn and poblano peppers on the preheated grill until corn has charred and peppers have softened, 12 to 15 minutes. Remove from the grill and let cool enough to handle, about 10 minutes.

3. Cut corn off cobs and dice poblanos; place into a bowl. Add jalapenos, onion, cilantro, lime juice, salt, and pepper and mix together.

Cook's Note:

Scrape out the seeds of the chiles if you don't want too much heat.