Fresh Corn and Chile Relish

On a grill or grill pan, lightly char the ears of corn. Let cool and remove the kernels from the cob. Place the corn kernels in a medium sized mixing bowl.

On the same grill, blacken the entire outside of the poblano pepper, place into a small bowl wrapped in plastic, or a plastic bag. Let sit for 5-10 minutes until slightly cooled.

Using a paper towel, remove all of the charred skin from the poblano. Cut off the top and remove the seeds. Take the remaining flesh of the pepper and cut it into a small dice. Add it to the bowl with the corn.

Add the rest of the ingredients to the bowl and mix well. Adjust seasoning with the lime juice, salt and pepper. Let stand for at least 10 minutes, but can be made 1 day ahead.