Recipe courtesy of Food Network Kitchen
Almost-Famous Corn Salsa
Total:
5 min
Active:
20 min
Yield:
15 minutes
Level:
Easy
Total:
5 min
Active:
20 min
Yield:
15 minutes
Level:
Easy

Ingredients

Directions

Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.

If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.

Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.

Photograph by Kang Kim

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