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Corn, pepper and onion salsa in a white bowl

Charred Corn and Poblano Salsa

Course: Condiment, Salad
Cuisine: Mexican
Keyword: Corn and Poblano Salsa
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
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.