Roasted Corn Salsa

Place your poblano pepper in either the oven on broil, or in an air fryer on 400°F (205°C) for 20 minutes. You want to char the outside of this which helps bring out the flavor.

Once it's done place in a zip block bag to steam for about 10 minutes while we get the rest of the ingredients ready.

In a large bowl, place your defrosted corn, minced onion, jalapeños, cilantro, lime juice and salt and mix well.

Once the pepper has steamed and cooled remove the skin and seeds and chop into small pieces. Add into the corn mixture and let the salsa marinate for an hour.

Eat this on nachos, burritos, burrito bowls, or use as a chip dip!