combine in large bowl |
3 cups fresh corn kernels (cut from about 6 small ears of corn) - can use thawed frozen corn in a pinch |
5 medium tomatoes, halved, seeded, chopped (i like roma) |
2/3 cup finely chopped red onion |
optional |
roasted poblanos, cut into bite-size pieces |
in blender, purée until smooth |
1/4 cup olive oil |
1/4 cup chopped fresh cilantro |
2 tablespoons chopped fresh mint |
2 tablespoons white wine vinegar |
1 tablespoon fresh lime juice |
2 teaspoons (packed) golden brown sugar |
1 garlic clove |
salt and pepper |
