- 1 poblano pepper
- 4 ears fresh white corn, shucked
- 1 jalapeño, seeds removed and diced
- 1/2 c. chopped red onion
- 1/4 c. chopped fresh cilantro
- 3 tbsp. lime juice
- 2 tbsp. lemon juice
- 1/2 tsp. kosher salt, plus more for seasoning
- 1/2 tsp. ground black pepper
- Tortilla chips, for serving
- Heat a burner of a gas stove over high heat. Place the poblano pepper directly over the flame. Using tongs, rotate 3 to 4 times until charred all over, about 8 to 10 minutes. Remove from the heat and place in a bowl covered with plastic wrap. Let rest for 10 minutes. Remove from the bowl and rub the pepper all over with a paper towel to remove as much of the charred skin as possible (don’t worry if a little charred skin is left on the pepper!) Remove the stem and seeds and chop up the flesh. Transfer to a medium bowl.
- Meanwhile, bring a large pot of water to boil over high heat and season generously with salt. Add the ears of corn and boil for 3 minutes. Remove the corn from the pot and let it cool to room temperature. Slice the kernels off the cob and add them to the bowl with the poblano peppers.
- Add the jalapeño, onion, cilantro, lime and lemon juice, kosher salt and black pepper. Mix well to combine. Serve with tortilla chips.