Description
Fresh sweet corn salsa with roasted poblano, jalapeño, red onion, and lime. A zesty dip or topping for tacos, bowls, or chips.
Ingredients
- 2 medium poblano peppers
- 4 cups sweet corn (fresh or frozen, thawed)
- 1 medium red onion, finely diced
- 1 jalapeño, seeded and finely diced
- ½ cup chopped fresh cilantro
- Juice of 2 limes
- 1 teaspoon sugar
- ¾ teaspoon kosher salt
- 1 tablespoon olive oil spray or drizzle
Instructions
- Preheat broiler on high and line a baking sheet with foil. Coat poblanos lightly with olive oil.
- Broil 6 to 8 minutes, turning halfway, until skins are blistered and charred. Transfer to a bowl, cover with plastic wrap, and steam for 5 minutes.
- Peel and discard skins, stems, and seeds from the poblanos. Finely dice the roasted peppers.
- If using fresh corn, grill or sauté over medium-high heat until lightly charred, about 5 minutes. Let cool slightly.
- In a large bowl, combine corn, diced poblanos, red onion, jalapeño, and cilantro.
- Add lime juice, sugar, and salt. Toss gently to combine.
- Taste and adjust seasoning with more lime or salt if needed.
- Chill for 20 minutes before serving to let the flavors blend.
Notes
- This salsa tastes better the next day as flavors meld together.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salsa
- Method: Broiling and Sautéing
- Cuisine: Mexican Inspired