Charred Corn and Pepper Salsa
4 ears of corn, shucked and cleaned
1 bell pepper
1 pasilla pepper
½ red onion
½ cup cilantro
1 TBSP Pepper
Bring a large pot of water to a boil. Add corn and cook until tender, about 10 minutes.
Heat grill pan to high. Place corn on grill pan and char each side of corn about 1 minute per side. Remove corn and let cool. Add peppers to grill pan and cook for 2 minutes per side till charred. Remove and let cool.
Once cool, slice kernels off of cob and add to large bowl. Chop pepper into bite sized pieces and add to corn. Chop red onion into small pieces and add to bowl. Roughly chop cilantro and add to bowl.
Juice to 2 limes into the bowl. Add pepper, mix together until evenly combined. Refrigerate and serve.