Preheat grill to 400ºF. Grill corn over indirect heat for 20 minutes or until slightly charred. Heat the poblano pepper over a direct flame for a minute on each side or until the skin is blistered.
Place the roasted poblano pepper in a bowl and cover with plastic wrap to steam for 5 minutes.
Dice the jalapeno, red onion, and cilantro into small even pieces.
Remove the plastic wrap and start peeling the outer skin off the poblano pepper. Then remove the seeds and slice the pepper into small pieces
Once the corn is done, allow it to cool slightly, then shave the kernels off the cob.
In a medium bowl combine the corn kernels, poblano, jalapeno, red onion, cilantro, salt, and crumbled queso fresco. Squeeze the lime and combine everything well. Taste to see if more lime or salt is needed. Serve immediately or store in the refrigerator for up to 3 days.
Video
Notes
If you are not eating the salsa right away, then store in the refrigerator. I also prefer to add the crumbled queso fresco last so it doesn't get too mushy.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.