If using fresh corn, remove the husks and silk from each ear. Grill the corn on a hot grill or grill pan for about 10 minutes, turning occasionally until slightly charred on all sides. Let cool.

If using frozen corn, ensure it's thawed. You can also give it a quick sauté in a pan for a more roasted flavor.

Once cooled, cut the corn kernels off the cob.

Roast the Poblano Pepper (if you're roasting your own):

Place the pepper directly over a gas flame or under a broiler. Roast until the skin is completely blistered and blackened.

Transfer to a bowl and cover with a lid or plastic wrap to steam for about 10 minutes. Afterward, peel off the charred skin, remove the seeds, and finely chop the pepper.

In a large mixing bowl, combine the corn kernels, diced red onion, chopped jalapeño, roasted poblano pepper, and cilantro.

Squeeze in the juice of two limes, then sprinkle with salt and black pepper. Toss everything together until well mixed.

Give your salsa a taste test and adjust seasoning if necessary. If you prefer a spicier salsa, you can add in more jalapeño.

For best flavor, let the salsa chill in the refrigerator for at least an hour to let the flavors meld together. Serve with tortilla chips, on tacos, burritos, or as a side with any meal.