3 ears of corn, shucked

1 red onion, sliced into thin rings

2 poblano peppers, stemmed and deseeded

2 small avocados, diced

Juice and zest of 2 limes

¹⁄₄ cup chopped fresh cilantro or mint

2 tbsp olive oil

1 tbsp smoked paprika

¹⁄₂ tbsp sea salt

¹⁄₂ tbsp freshly ground black pepper

2oz (55g) Cotija cheese, crumbled (optional)

1. Arrange the corn, red onion, and poblano peppers on a grill mat. Set the smoker to 250°F (120°C) and transfer the mat to the smoker. Smoke for 30 to 45 minutes until the corn can be pierced with a fork. Remove and let cool.

2. Roughly chop the onion and poblanos, and slice the corn kernels from the cob. In a medium bowl, combine all ingredients except Cotija. Season with additional salt, pepper, and olive oil to taste. Add Cotija, if using, and toss to combine. Serve immediately.

Pairing suggestions: This salsa pairs well with tacos, carnitas, or as a garnish on smoked fish, smoked chicken, or Chipotle Lime Chicken Chili.