Fire-Roasted Corn Salsa

Lightly butter your corn and put it on a sheet of aluminum foil. {The sheet should be big enough to wrap around the corn completely when you're done.} Sprinkle with salt, pepper, garlic powder, and onion powder to taste. Place corn on grill. {Or if it's winter time and it's effing cold outside like us, you can preheat your oven to about 400?F and place the corn on the center rack.} Wrap up the peppers in aluminum foil and place on the grill {or oven rack} as well. Let cook for 1 and 1/2 to 2nd 1/2 hours. {The longer the corn cooks, the less crunchy it will be, so it depends on your liking. Just keep an eye on it.} With a knife, cut all the corn kernels off the cob and place in a medium sized bowl. De-seed the peppers and take off the skins. {Use gloves if you have them. Otherwise you'll be cursing after you've rubbed your eye, six hours later.} Chop up about 1/2 of the jalapeno and 1/3 of the poblano. Add the peppers, onion, cilantro, lime juice, and sugar to the corn and stir well.