Poblano Corn Salsa

I'm not a huge fast food person but when it's necessary, I am utterly predictable...Chipotle all the way. Last week when I was in training, I went to Chipotle every day.  You'd think it would get old, but as it turns out, I could eat those burrito bowls every day.  In honor of Cinco de Mayo coming up, I've been keeping mexican type flavors in the kitchen this week.  I'm guessing burrito bowls are hardly the most authentic mexican food, but the grilled, charred, spicy chili and lime flavors in this salsa is a nod to the fabulousness that is mexican food.

I know I already posted the recipe rather recently on making these burrito bowls at home, but just recently tried my hand at a corn salsa that similar to Chipotles.  Food Network posted a recipe in their Copycat recipe area and it's pretty delish.  I opted to grill the veggies and all the peppers for a slightly more charred flavor, but the corn could also be boiled or you could even use frozen corn that's been cooked for a few minutes.

Grilling is so yummy though...

Anyone else think that  flame roasted peppers are one of life's beautiful sites to behold?

And of course it all comes together.  I threw it on the burrito bowl but truthfully, the salsa was just as good by the spoonful....sweetness from the corn is balanced by the fire from the chilies and the tang of the lime and salt.  

Almost-Famous Corn Salsa

adapted from Food Network Magazine

Ingredients
1 poblano chile pepper,
1 tbsp extra-virgin olive oil
4-5 medium-large ears of corn
2  small jalapeno peppers
3-4 tablespoons chopped fresh cilantro
3 tablespoons finely chopped red onion
1/4 c fresh lime juice

salt and pepper to taste

Directions

1. Preheat a grill to medium high. 
2. Bring a large pot of water to boil and cook corn for two minutes.  Remove from water and drain well.
3. Brush the poblano with  olive oil and grill turning as each side chars 
4. Add corn and and jalapeños to grill and turn to char on each side
5. Remove all from heat and allow to cool slightly
6. Cut corn from cob and place in medium bowl
7. Peel poblano and remove seeds and stem.  Chop into smaller dice and place in bowl with corn
8. Remove seeds and step from jalapeños and and dice.  Add to corn and poblanos
9. Add onion and cilantro to bowl and toss ingredients
10. Stir in the olive oil, lime juice, and salt and pepper and mix well