Preheat the oven to broil. Place the corn and poblano on a baking sheet and broil on high for 10 minutes, flipping every 2-3 minutes. You could also grill them both on an open flame, either outside or inside on a grill pan, for 10 minutes, flipping every few minutes. If you’re using frozen corn, heat it according to the package directions. Or drain and rinse the canned corn.

Remove them from the oven and immediately place the poblano in a bowl and cover it with plastic wrap to steam it. Allow the corn to cool slightly. Now is a good time to chop and prep the rest of the ingredients.

Add the jalapeno, cilantro, and red onion to a large bowl. Remove the corn from the cob with a sharp knife or a corn peeler and add it to the bowl. Add a generous amount of kosher salt and the lime juice and toss to combine.

Remove the poblano pepper and transfer it to a cutting board. Dice small and add it to the corn salsa. Toss to combine, taste, and add more salt and lime juice as needed.

Serve right away or store in an airtight container in the fridge for up to 1 week.