Roasted Corn and Poblano Pepper Salad

Step 1

Preheat grill on high, then set the burners to low.  If you are using a charcoal grill,  begin cooking when coals are hot (orange with white ash).

Step 2

- Onions:  2-4 minutes, flipping once until soft and lightly charred

Step 3

- Jalapenos:  4-6 minutes flipping once until soft and lightly charred

Step 4

- Poblanos: 8-10 minutes, until skin is blistered and pepper is soft

Step 5

- Limes: 2-4 minutes.  Begin cooking with pulp side on the grill.  The lime juice will boil and you will hear it scorch the hot grill.  When limes being to boil flip and cook for 1 minute.

Step 6

- Corn: 10-12 minutes.  Rotate corn 1/4 turn every 2-3 minutes.  Cook until soft and a few kernels are lightly charred.

Step 7

Let items cool slightly

Step 8

Cut the tips of the onions off and slice onions into 1/4" pieces

Step 9

Finely dice jalapeno pepper

Step 10

Cut the tops of the poblano peppers off, cut in half, remove seeds and dice pepper into 1/4" pieces

Step 11

Cut kernels of corn off of each ear.

Step 12

Place ingredients in a bowl.

Step 13

Over the top of cooked ingredients, juice grilled limes.

Step 14

Add oil, cumin, garlic and salt and pepper to taste.

Step 15

Add cilantro

Step 16

Toss until all ingredients are combined.