Recipe - Smokey Corn Salsa
Over open flame roast green bell pepper and poblano pepper until charred evenly, set aside and let cool. On hot grill, place corn and cook until tender and grill marks appear on corn. Set aside and let cool.
Slice red onion, garlic, and tomatoes into small bit size pieces making sure you remove seeds from tomatoes. Cut corn off of the cobs, drain and rinse the beans and place all in a medium size bowl.
By hand, peel the char off of peppers, do not rinse, remove seeds and slice in bite size pieces. Place all in bowl and mix gently. Add cumin to taste and lime juice. Stir again to mix.
Serve with tortilla chips