This is the time of year for corn and we eat it at least once a week during the summer. Sometimes it’s nice to have corn in different ways other than right off the cob. This salsa tastes like the one from chiptole and you can pair it with the cilantro-lime rice I already posted about. You could also use this salsa to go with any grilled meats. It would be great with steak. I cooked the poblano chile pepper on the grill while I grilled chicken. But if you aren’t making this when you were planning to grill, you could easily put the pepper under the broiler. Just be to sure to turn the pepper every couple minutes and watch it closely so it does not burn.
- 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
- 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. (You can use leftover corn and just cut it off the cob without having to re-heat it)
- 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. Serve and enjoy
Source: Food Network