roasted chili-corn salsa

 
This is Food Network Magazine's imitation recipe for Chipotle's roasted chili-corn salsa. The first time I tried it I served it as a salsa and I didn't feel the flavors had settled well enough but it was delicious on my Cafe Rio style salad. The second day it was perfect served as a salsa so be sure to "marinate".

roasted chili-corn salsa (Food Network Magazine, June 2011)
1/2 small poblano chile pepper, seeded
3 teaspoons extra-virgin olive oil
kosher salt
1 cup fresh corn kernels (from 2 ears) or 1 cup frozen corn, thawed
1 small jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onion
2 tablespoons fresh lime juice
1/2 teaspoon sugar

Preheat a grill to medium high. Brush the poblano with 1 teaspoon 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 slated water to a boil. Ad the corn and cook until tender, 2 to 3 minutes; drain.
Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.

What I have to say- be sure to refrigerate for several hours to overnight to let the flavors come together.