If anyone is a fan of Chipotle, I found a great recipe knock-off for their corn salsa (printed in Food Network magazine).
1/2 small poblano, seeded
3t evoo
kosher salt
1C fresh corn kernels (2 ears) or 1C frozen corn, thawed
1 small jalapeno, seeded and chopped
2T chopped fresh cilantro
2T chopped red onion
2T fresh lime juice
1/2t sugar
Preheat a grill to medium high. Brush the poblano with 1t olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly, peel and finely chop.
If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 miinutes; drain.
Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2t olive oil, the lime juice, sugar and 1/2t salt.
Enjoy!