Chipotle Copycat
frozen corn kernels
olive oil
red onion
cilantro
jalapeño
lime
poblano peppers
Rinse corn in a fine mesh strainer under cool water, pushing it around with one hand to help remove any ice. Shake off the excess water.
Saute the corn kernels on the stove in a cast iron pan until lightly golden brown. Season to taste with kosher salt and freshly cracked black pepper.
Place the poblano peppers under the broiler until completely blistered. Remove from the oven, cover, & let steam. Peel off the skin, discard the seeds, and cut into small pieces.
Add the cooked corn, diced roasted poblano peppers, and the remaining ingredients to a large bowl. Season to taste and toss to combine. Let chill before serving.