1. Line a baking/cookie sheet with foil and coat with cooking-spray. Roast the corn at 375 degrees for 30 minutes or until it just begins to brown. 2. Roast the sweet or Poblano peppers at 375 degrees for 45 minutes, then de-stem, de-seed, skin, and slice them. 3. Combine all ingredients in a bowl, mix, cover with plastic wrap. 4. Refrigerate the mixture for 1 hour. 5. Add lime juice, mix, replace plastic wrap. ---------------------------------------------------------------------------
Nutrition
Ingredients
