A great recipe to use fresh veggies from your garden!
5 ears of corn on the cob
1 bell pepper, any color
1-2 poblano peppers or another similar pepper.
1 red onion
1/2 bunch of Cilantro
Salt, to taste
Lightly oil corn and place all veggies on the grill. Turn veggies often and cook on medium high for approximately 15 min until charred. Place peppers in a brown paper sack or closed container and let steam for 15 minutes to help remove outer skin. (Make sure you also remove the seeds) Cut corn off cobs and put in a bowl with chopped peppers, onion and cilantro. Season with squeezed lime and salt.
Can be eaten with chips as a salsa or serve over tacos.