Fire-Roasted Poblano and Corn Salsa

This grilled corn and poblano pepper salsa adds some crunchy freshness to every summer party
Corn Salsa

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Serve this salsa as an appetizer, with your favorite grilled meats, or enjoy it as a spicy side salad.

This recipe is courtesy of With Salt and Wit

8
Servings
4
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 ears of corn
  • Extra-virgin olive oil
  • 1 Teaspoon kosher salt
  • 1 Teaspoon freshly ground black pepper
  • 2 poblano peppers
  • 1 red bell pepper, diced
  • 1 red onion, diced
  • 1/2 Cup cilantro, chopped
  • 1/2 lime, juiced
  • Kosher salt, to season
  • Freshly ground black pepper, to season

Directions

Heat the grill.

Brush the corn with olive oil, and season with salt and pepper.

Place the corn and poblanos on the hot grill. Cook until all sides are lightly charred. Remove from the grill. Set the corn aside to cool. Wrap the poblanos in plastic wrap and allow to steam for 10 minutes. Once steamed, peel the skin off, and dice the pepper. Cut the corn kernels off the cob.

In a medium bowl, combine the red pepper, red onion, and cilantro. Season with salt and pepper. Add the corn and poblanos, mix well, and pour the lime juice over all the vegetables.

Nutritional Facts

Vitamin A, RAE
42µg
6%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
39µg
43%
Calcium, Ca
9mg
1%
Choline, total
2mg
0%
Folate, total
8µg
2%
Magnesium, Mg
3mg
1%
Phosphorus, P
7mg
1%
Sodium, Na
11mg
1%
Water
13g
0%

Poblano Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Poblano Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.