This recipe would require about 1/4 - 1/3 cup of roasted chilies. I tend to roast a big bunch so that I can use them in different recipes through the week. You can roast them 3 ways - Gas Stove, Broiling or Oven with the first being the fastest and the last being slowest. I take the middle route of broiling since I can do many at the same time. Place them on a foil coated pan (for easy clean up)
Takes around 10- 12 min.Make sure to keep rotating it every 5 minutes for even roasting.
Transfer peppers or chiles to a bowl or if you are lazy like me, just leave it on your counter for few minutes
covered with another foil,
until cool enough to handle. Disclaimer: I would recommend wearing rubber gloves when peeling the peppers unlike me :)
Cut off tops and discard seeds and ribs
and then chop them finely. Set aside.
and silk from the corn.
For the ease of everything fitting in one pan as well as cooking the corn faster, I cut them into one-thirds instead of putting them whole. But it is upto you.
Bring some water to a boil in a huge pan (or enough to fit the corn cobs) and salt it.
Now add the corn to it and cook until soft - about 5 minutes.
Transfer into a cold water bath to stop the cooking.
Once cool enough to handle shuck the corn.
Separate the ones stuck to each other and place it in a large bowl. Set aside.
We are not big on heat in my family hence I use the stemmed and seeded Jalapenos in the recipe. If you love your heat you can keep the ribs/seeds intact. I read somewhere that its the ribs that carry the most heat than the seeds! Chop them fine and add it to the bowl.
Add rest of the ingredients (including the chopped roasted Poblano) along with the lemon/lime juice. Season with more salt, as needed.