Almost-Famous Corn Salsa

Save Recipe
  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 15 minutes
Share This Recipe


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


  1. 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.
  2. 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.
  3. 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.

Corn Salsa

Black Bean Salsa

Charred Sweetcorn Salsa

Roasted Tomato and Corn Salsa

Fire Roasted Corn Salsa

Southwestern Egg Rolls with Salsa Dipping Sauce

Fresh Fried Corn Chips with Tomatillo Salsa

Wild Mushroom Quesadillas with Warm Black Bean Salsa

🤤 More Drool-Worthy Recipes