Sunday, May 26, 2013

Fresh Corn and Roasted Poblano Salsa

I made grilled shrimp tacos the other night and wanted to serve them with some type of salsa. I decided on trying a fresh corn salsa in stead of traditional tomato salsa. It's early in the season for us to find good fresh corn on the cobb but I was able to find some fresh white corn on the cobb at the grocery store. The corn was amazingly sweet and crunch and made great salsa.

I came across a few corn recipes and most seemed to be quit similar in ingredients. This is how I made it. 

  • 1 poblano chile pepper
  • 1 tbsp olive oil
  • 4-5 medium ears of corn (should yield 2 cups)
  • 1-2  small jalapeno peppers, diced small
  • 3 tablespoons chopped fresh cilantro
  • 2-3 tablespoons finely chopped red onion
  • 1 fresh lime, juiced
  • salt and pepper to taste
  1. Preheat a grill to medium high.
  2. Bring a large pot of water to boil and cook corn for two minutes.  Remove from water and drain well.
  3. Brush the poblano pepper with olive oil and place on pre-heated grill and grill turning as each side chars for appox 5-7 minutes. In the meantime, add ears of corn and and jalapeños to grill and turn to lightly char on each side.
  4. Remove poblano pepper and jalapeños from grill and allow to cool slightly
    Peel poblano and remove seeds and stem.  Slice and chop into small pieces
  5. Cut corn from co
     In a medium bowl. add corn, peppers, onion and cilantro and toss ingredients
    Stir in the olive oil, lime juice, and salt and pepper and mix well. 
  6. Taste for seasonings and serve with tortilla chips or corn chips

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