♦ MAKES 8-10 SERVINGS

• 12 ears corn, roasted
• 5 Poblano peppers, roasted and diced
• ½ large red onion, diced
• 1 bunch of cilantro, chopped
• Salt & Pepper to taste
• ¼ cup vegetable oil, for roasting
• 3-4 oz Sun Orchard Lime Juice

To roast corn: heat grill or grill pan over medium-high heat. Brush corn with oil and place on grill. Turn every few minutes until charred on each side. Cut corn from cob and place in a large bowl.

To roast poblanos:  brush each pepper with oil and place on a baking sheet lined with foil. Place under broiler and flip every 3-4 minutes until blistered and charred on each side. When finished, place the pepper in a medium bowl and cover with plastic wrap for 15 minutes. Peel the skin and discard seeds.

Dice roasted peppers and add to bowl with the corn. Add red onion, jalapenos, and lime juice to the corn poblano mixture. Stir to combine. Add salt & pepper to taste.

Enjoy as a side or a topper for tacos. Add Mexican crèma to create a dip.