2 cups fresh corn kernels (from 2 ears), or 2 cups frozen corn, thawed
1 tablespoon extra-virgin olive oil
1 medium jalapeno pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1/4 cup chopped red onion
1/4 cup fresh lime juice
1 teaspoon sugar
1 teaspoon salt
Preheat broiler. Slice stem off poblano and cut pepper in half. Remove seeds. Flatten pepper halves on baking sheet and broil for 10-15 minutes or until charred. Remove from oven and place in a ziploc plastic bag for 15 minutes. Remove and discard charred skin from peppers. Dice poblano pepper flesh and place in a mixing bowl. If you are using fresh corn, cook it in boiling water for 2-3 minutes, or until tender. Mix the corn (if using frozen, add it here) and the remaining ingredients in the mixing bowl with the poblano pepper. Stir and serve.