Photo: Almost-Famous Corn Salsa Recipe
Ingredients
- 1/2 small poblano chile pepper, seeded
- 3 teaspoons extra-virgin olive oil
- Kosher salt
- 1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
- 1 small jalapeno pepper, seeded and chopped
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped red onion
- 2 tablespoons fresh lime juice
- 1/2 teaspoon sugar
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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By sandraelaine1975
houston tx
on April 29, 2013
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Oh so good and we wiped out the whole entire bowl! Next time and there will be a next time I am going to double the recipe! I made homemade tortilla chips to go along with it....BRILLIANT!! Next time I may add some avocados!
By greeneyedem
Salisbury, MD
on March 12, 2013
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LOVE this recipe, it's my go-to salsa for entertaining and get-togethers. Everyone loves the flavors, it turns out perfectly!
By scottsgrace_113...
Kuala Lumpur
on August 23, 2012
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I really liked this recipe! Nice change from regular salsa or Pico de Gallo. I added quartered grape tomatoes to it but other than that...stuck right with the recipe. Oh, and I grilled the corn according to Bobby Flay's recipe on this site. Other than THAT, I followed the recipe. LOL Very nice!
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