Rachel Holder's Summer Corn Salsa
16 oz. White Corn
1 large poblano pepper. brushed with oil
1 small red onion (about 3/4 cup)
1 jalepeno pepper
1/2 cup cilantro
Juice of 2 limes
Juice of 1 lemon
Pinch of sea salt
1. Roast pepper and set aside for 15 minutes
2. Meanwhile, chop red onion, jalepeno, and cilantro. Toss together in a bowl.
3. Peel outer layer of pablano skin off
4. Chop pepper and add to bowl of other ingredients
5. Add lime juice, lemon juice, and salt
6. Mix and serve!