INGREDIENTS
16 oz
white, yellow or tri-colored corn kernels (or 6 fresh corn ears)
1/3 cup
red onion (diced)
2
jalapeno peppers (stemmed, seeded and diced)
1
poblano peppers (roasted, seeded and diced)
1/2 cup
cilantro (chopped)
2
limes (juiced)
1/2
lemon (juiced)
salt and pepper