Sweet corn from the cob, fresh blueberries, mint, lime, roasted poblano peppers
Roast the peppers on a grill, gas stove or oven broiler for 5 min each side, when the skin begins to crack and pop.
Remove it and put in a sealed container, so the steam loosens the skin. After 10 min, peel it, cut it in half, deseed, and finely chop.
Next, cook your corn. Boil the shucked ears for 5-6 min, until the kernels are tender. Let ears cool. Once cool, cut kernels off.
Then combine all of the ingredients in a bowl and stir well. Serve right away or refrigerate for a day or two.
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Release Date 04/19/2021
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