Smoked Corn and Poblano Salsa

1: Preheat your smoker, oven, or grill for cooking over indirect heat at 400F degrees.

2: Oil up the corn and poblano and cook for 20-30 minutes.

3: Once done, place the poblano peppers in a zip loc bag to steam, making it easier to peel off the skin.

4: While waiting, cut the corn off the cob and chop up the rest of the ingredients.

5: After about 20 minutes, peel and chop the poblano peppers.

6: Combine all the ingredients in a bowl and fully incorporate.

7: Enjoy this immediately or chill in the fridge. It tastes better the next day.