Grilled Corn Salsa

3 large ears sweet corn
1 medium red bell pepper, halved with stem and seeds removed
1 poblano chile, halved with stem and seeds removed
1 small jalape�o chile, halved with stem and seeds removed
1 small red onion, peeled and halved
4 tablespoons olive oil (divided)
Salt and freshly ground pepper
2 tablespoons fresh lime or lemon juice, or to taste
2 teaspoons honey, or to taste
1/3 cup chopped cilantro or mint leaves or a combination


Brush corn, bell pepper, poblano and jalape�o chiles and onion with 3 tablespoons olive oil. Season generously with salt and pepper. Place vegetables on medium-hot grill and cook on all sides until just beginning to color.

Remove, cool and cut corn kernels from cob and place in bowl. Pull as much skin as possible from pepper and chiles, discard skin, chop pepper and chiles and add to corn. Chop onion and add to corn along with lime or lemon juice to taste, honey to taste, cilantro or mint leaves, or a combination, and remaining 1 tablespoon olive oil. Stir and allow flavors to marry for at least 30 minutes before using. Store covered in refrigerator for up to 3 days. Makes approximately 3 cups.