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Toss poblanos, peppers, onion, and corn in 2 tablespoons of olive oil and season generously with salt and pepper. Place vegetables onto a hot, seasoned grill. Close the lid and cook for 20-25 minutes until each is softened and charred (opening the grill occasionally to turn each for even cooking and colour). Remove and set aside.
- Place your Butterball turkey franks on the grill for 5-7 minutes, turning as needed. Cook the franks until evenly coloured and the internal temperature reaches 165°F/74°C degrees. Remove and set aside.
- De-seed poblanos and red peppers, then finely dice each. Cut the corn kernels off the cob and add to a bowl with the diced peppers. Finely chop the cooked onion and add to the bowl with the rest of your salsa. Season with salt and pepper to taste, then add lime juice and remaining olive oil. Stir well to combine.
- Stir lime zest into the sour cream, then spread onto each bun. Top each bun with a grilled turkey frank, then top with some of the salsa. Garnish with fresh cilantro and extra limes for squeezing. Enjoy!