Spicy Poblano Corn Salad

This is a super tasty side dish that went perfectly with grilled steak. I enjoyed all the fresh ingredients the recipe included. Bryan LOVED the flavor and we look forward to serving this to guests.

Adapted from Joelen’s Culinary Adventures

Ingredients
5 ears of corn
1/2 medium Vidalia onion, thickly sliced crosswise
1 poblano pepper
1 jalapeno pepper
extra virgin olive oil
1/4 cup plus 2 tbsp (fat free) sour cream Greek yogurt
2 tbsp fresh lime juice
1/4 cup chopped cilantro
salt
pepper
sugar

Directions
1. Preheat grill. Brush the corn, onion slices and 2 peppers with olive oil. Grill over moderately high heat until charred in spots, about 7-10 minutes. Let cool slightly, then cut the kernels from the cobs and coarsely chop the onion. Peel skin from the peppers, remove seeds and chop.

2. In a medium bowl, mix the sour cream with the lime juice and fresh cilantro. Stir in the charred corn, onions and peppers. Season the corn salad with salt and pepper to taste. Add sugar to tone down heat and serve immediately.