I used the broiler to roast the corn and poblano. When roasting, you should watch your pepper and corn very closesly, turning frequently so that you don't have any overly-roasted spots. If fresh sweet corn isn't available, I would use frozen corn in its place.
I halved the recipe I found online, and it made a couple cups of salsa. Plenty of leftovers!
Here's the recipe from Chiptolefan.com - Chipotle Corn Salsa Recipe
Ingredients (I halved this and still made a ton!)
- 6 Ears Sweet Yellow Corn
- 2 Poblano Chilies
- 1/2 Red Onion
- 2 Jalapenos
- 1/3 Cup Chopped Cilantro
- 1 Tablespoon Lime Juice
- Salt and Pepper to Taste
- Roast the corn and Poblano chilies on a grill or BBQ and let cool. (I used my broiler, watching them closely for 5-10 minutes)
- Cut the corn off the cob.
- Dice the Poblano chilies, onion, and red jalapenos.
- Combine all the ingredients and season to taste.