This Roasted Corn Salsa recipe is a great blend of sweet and spicy. Eat with some tortilla chips as a side dish or an appetizer.
Preheat the oven to 400°F
Sprinkle with salt, pepper, garlic powder, and onion powder, to taste.
Wrap the corn in the foil and place it on the center rack in the oven.
Wrap up the jalapeno and polblano peppers in aluminum foil and place them on the center rack in the oven as well.
Let cook for 2 hours.
With a knife, cut all the corn kernels off the cob and place them in a medium sized bowl.
De-seed the peppers and take off the skins. (Use gloves if you have them. Otherwise you'll be cursing after you've rubbed your eye, six hours later.)
Chop up about 1/2 of the jalapeno and 1/3 of the poblano pepper.
Add the peppers, onion, cilantro, lime juice, and sugar to the corn and stir well.