Description
A fresh and flavorful corn salsa with roasted poblano and chopped cilantro.
Ingredients
Scale
- 1 poblano pepper
- 24 ounces frozen corn kernels (2 (x 12-oz packets), you may also use fresh corn off-the-cob)
- 1/3 cup fresh cilantro (finely chopped)
- 2 jalapeño peppers (seeded and finely chopped)
- 1 medium red onion (finely chopped, about ½ cup)
- 1 lime (juiced, about 2 tablespoons)
- ½ teaspoon Kosher salt
- tortilla chips (or over your favorite burrito bowl or tacos)
Instructions
- Roast the poblano pepper: Either hold it with a tong over your stove top (if you have a gas stove) and broil all around until charred. Or broil in the oven until charred. Don’t forget to flip so it chars evenly.
- Place the roasted poblano pepper in a bowl, cover with a large plate or plastic wrap, and let it sit for 10 minutes. Once cooled, peel the skin off the pepper, finely chop it, and set it aside.
- Meanwhile, cook the corn kernels according to package directions. You can boil, roast, or microwave it.
- Once the corn is cooked, spread it onto a sheet pan or large dish and let it cool for 5-10 minutes.
- Into a large bowl, add the cooled corn, fresh cilantro, jalapeño peppers, red onion, chopped poblano pepper, lime juice, and Kosher salt.
- Mix all the ingredients to combine. Taste and adjust lime and salt if needed.
- Serve with tortilla chips or tacos.
Notes
- This salsa can be stored in an airtight container in the refrigerator for up to 3 days.
- Adjust the heat level by altering the number of jalapeños used.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Roasting, mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 100
- Sugar: 2g
- Sodium: 250mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg