Ingredients

4 corn ears
2 poblano peppers
1 diced jalapeno pepper
1 medium yellow onion diced
1 clove garlic, minced
3 T of lime juice
1 t of salt

Preparation

This recipe requires the use of a stovetop smoker or a grill.

For the grill: soak 2 handfuls of mesquite wood chips in cold water for 20 minutes. Seal them in aluminum foil, make 4-5 holes on the foil using a toothpick, and place the foil with the chips as close to the fire on the grill as possible. Start the grill. The chips will begin smoking in about 15 minutes. Place corn and poblanos on grill and roast for about 12-15 minutes. Let corn cool, then use a knife and scrape kernels off the cob. Seed and dice the poblanos.

For the stovetop smoker. Smoke corn ears and poblano peppers for 15 minutes at medium-high fire, using 1/2 cup of mesquite chips. Use a knife to scrape kennels off cobs. Seed and dice the poblanos.

Mix corn kernels, chopped poplanos, and the remaining ingredients in a bowl. Store and refrigerate in ziploc bag for about 1 hr, allowing the flavors to settle. You may eat it as is, or mix it with baby greens, spinach, etc.