Fresh Roasted Corn Salsa (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 medium poblano peppers
02 -
20 oz (about 4 cups) white + golden corn
03 -
1/2 cup finely diced red onion
04 -
1/2 jalapeno
05 -
1/2 cup chopped cilantro
→ Dressing
06 -
3 tablespoons lime juice
07 -
1 tablespoon lemon juice
08 -
1 teaspoon sea salt
→ For Serving
09 -
Tortilla chips
# Instructions:
01 -
Preheat broiler to high heat (500 degrees F) and adjust rack to about 6 inches below broiler.
02 -
Place poblano peppers on a foil-lined baking sheet and broil for 10 minutes, flipping halfway through. They should char slightly.
03 -
Place roasted peppers in a bowl and cover with a plate or plastic wrap to steam for 10 minutes. Once cool enough to handle, remove stem, seeds, and outer skin, then dice.
04 -
Cook corn according to package instructions or roast. Finely dice onion, mince jalapeno, and chop cilantro.
05 -
In a large bowl, mix together corn, poblano peppers, onion, jalapeno, cilantro, lime juice, lemon juice, and sea salt.
06 -
Chill for 30 minutes and adjust sea salt and black pepper to taste before serving.
# Notes:
01 -
Makes about 5 cups of corn salsa
02 -
For fresh corn, use 4-6 ears to yield about 4 cups (one ear yields about 3/4 cup kernels)
03 -
Adjust salt based on how salty your chips are