Grilled Corn & Poblano Salad/Salsa

This is something that I just threw together tonight with some left over things in the fridge. It was very good and I think that it could be tweaked over and over.

2 Cobs of Sweet Corn
1 Poblano Chili
1 Handfull of Cilantro
1/2 Red Onion
1 Lime
Salt & Pepper

Slice the Red Onion into about 1/2 inch thick slices, cut lime in half. Start a BBQ and turn it to Med-high to high heat.

Put the poblano on the grill first over hot heat. The skin will char and that is fine. Once the skin has charred fully and the pepper gets soft, take it off and put it into a zip lock bag. This will steam off the skin and make it very easy to peel off.

Now it's time to put the corn, red onion, and lime on the grill. Add a few drops of olive oil and some salt & pepper to each side of the red onion slices. Grill the veggies until they get some color and start to soften. Don't overcook them.

Take the veg off the BBQ. Dice the onion and shave the corn from the cobs. Now remove the Poblano from the bag. Remove the charred skin, discard the seeds and dice the flesh. Also chop the cilantro. 

Put all of the veggies into a mixing bowl now and squeeze the grilled lime over the salad. Toss and serve with any grilled meats as a salsa or as a side salad.

I only had one cob of corn but I think that it could have used two and that is why I wrote two in the recipe.

Some variations come to mind that I will try later such as adding honey, cumin, or avocado. I wonder about grilling the avocado...hmm. Hope you enjoy this! I can tell that it will become a very played with, staple side dish...