1/2 cup diced Veggie Box shallots 1 TBS Red Wine Vinegar 4 ears Veggie Box corn – husk and silk removed Veggie Box Poblano Pepper 1 Veggie Box Jalapeno Pepper 3 TBS Unsalted Butter, melted 1/2 tsp EACH: Chili Powder & Ground Cumin Kosher Salt & Ground Black Pepper , to taste Veggie Box cherry tomatoes, diced ¼ Cup Fresh Cilantro Leaves – chopped 3 TBS Lime Juice 1 tsp Granulated Sugar

Preheat oven to 400 degrees F.  Line a large baking sheet with aluminum foil for easy clean up. Marinate onions:  In a bowl, combine the red onions with red wine vinegar.  Set aside and let marinate.Prepare corn and peppers:  Place corn on baking sheet and spray on all sides with cooking spray (or brush with melted butter).  Season with chili powder, cumin, ½ teaspoon salt and 1/8 teaspoon pepper.  Add the peppers to the baking sheet and spray the tops with cooking spray (or butter). Roast in the oven for 10 minutes.  Turn the corn and flip the peppers over.  Continue to roast an additional 10 minutes. Remove the peppers from the oven.  Turn the corn and continue to roast an additional 10-15 minutes or until kernels are slightly charred.  Remove corn from oven and set aside until cool enough to handle.  Once cool, cut the kernels from the cob. MEANWHILE, transfer the peppers to a bowl.  Cover the bowl tightly with plastic wrap.  Let stand for 15 minutes.  Peel the skin from the peppers and discard.  Finely chop the peppers.  Chop tomatoes .Mix the salsa:  Drain the onions and transfer to a large mixing bowl.  Add the corn, tomatoes, peppers, cilantro, lime juice and sugar.  Season generously with salt and pepper.  Stir well to thoroughly combine.  RECOMMENDED – Cover the bowl and place in the refrigerator for at least 30 minutes to allow the flavors to develop.  Taste and adjust for seasoning before serving.  Enjoy!