September 10, 2018

Easy Corn and Poblano Salsa Makes a Tantalizing Feast

This ridiculously easy Corn and Poblano Salsa adds great flavor to tacos or burritos, but is also fabulous with chips. Don’t get me started on side salads! This recipe allows you to make a simple taco Tuesday into a tantalizing feast.

The hardest part about this salsa is letting the corn and the peppers burn a little. I’m a professional, so it wasn’t too tough for me. It takes a little time but is well worth it – the roasted peppers are sweet and tender, and the corn is smokey.

Heat up the oven or grill and put the peppers, onions and garlic into a cast iron skillet (Affiliate link)

If you can buy one skillet for your kitchen, I recommend a cast iron skillet. I have this enormous cast iron skillet (Affiliate link) and I adore it when cooking for a crowd, but a 10.25″ or 12″ standard size is probably the best, first cast iron skillet. It’s perfect to cook over high heat and works great in the oven. I always set a pot holder on the handle after cooking with it in the oven – otherwise I am about 100% likely to grab it. Ouch.

Anywho, put the veggies in the oven to char, keeping a close eye on them. This is not the time to call your mother. When they are charred enough for you, take out the peppers and immediately put them in a bowl and cover them with plastic wrap. They will keep cooking for a few minutes and make the peel easy to remove.

After you have all the peel removed, cut them in half and scrape out the seeds.

Chop up all the veggies, and cut the corn off the cob (carefully) into a bowl. Combine the corn, peppers, onion and garlic with the olive oil , lime juice and salt and you are good to go.

We enjoyed tacos with this on top of fish sauteed (in our trusty cast iron skillet) with some chili powder, salt and red pepper. This is also delish served with chips. Double it up for a perfect salad.

Charred Corn and Poblano Salsa

Course: Condiment, Salad

Cuisine: Mexican

Keyword: Corn and Poblano Salsa

Prep Time: 5

Cook Time: 10

Total Time: 15

Fresh charred corn salsa is perfect with fish tacos or to eat with chips. Easy, fast, with only seven ingredients including fresh corn and roasted peppers.

Print Recipe

Ingredients

2 Poblano Peppers (any pepper you like works)
2 Fresh Ears of Corn, or 2 cups of frozen
1/2 medium Yellow Onion
2 Garlic Cloves
1 tbsp Olive Oil
2 tsp Lime Juice
1/2 tsp Salt

Instructions

Turn on oven to broil or set grill to high heat.
Put whole poblano peppers, 1/2 of a yellow onion and garlic cloves - all unpeeled - in a dry cast iron skillet.
When oven or grill is to temperature, add skillet with vegetables, and place peeled corn on the cob directly on rack. Turn peppers and corn as they begin to char. It will take about 5 minutes on each side. Remove garlic and set aside when it is softened slightly.
When peppers are fully blackened, place in a bowl and cover with plastic wrap to seal well, or use a zip closing storage bag. Allow peppers to sit for at least 5 minutes as they continue to steam.
Remove peppers from bowl and cut open. Remove skin, seeds and stem end, and chop pepper into small dice - about 1/2". Remove peel from onion and garlic. Dice onion into 1/2" dice, and chop garlic finely.
Allow corn to char to your liking. In a large bowl, cut corn from the cob.
If using frozen corn, allow to cook under broiler until is is uniformly darkened, and charred in areas.
Combine corn, peppers, onion and garlic, and sprinkle with olive oil, lime juice and salt. Mix well. This can be served immediately, but allowing the flavors to sit and blend makes it even better.