Get ready to elevate your culinary game with this mouthwatering Roasted Poblano Corn Salsa that promises to be the star of any meal! Imagine the perfect blend of smoky, charred corn, fire-roasted poblano peppers, and zesty lime creating a symphony of flavors that will transport your senses straight to the vibrant streets of Mexico. This isn't just a salsa - it's a culinary adventure that will have your friends and family begging for the recipe!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 ears of corn, husked
- 2 poblano peppers
- 1 red onion, diced
- 1 lime, juiced
- 1/4 cup cilantro, chopped
- Salt and pepper, to taste
Instructions
- Preheat the grill or broiler to high heat. Ensure the rack is positioned about 4-5 inches from the heat source.
- Place the husked corn ears and whole poblano peppers directly on the grill or on a baking sheet under the broiler. Roast, turning occasionally, until the corn kernels are lightly charred and the poblano peppers are blistered and blackened on all sides (approximately 10-12 minutes).
- Remove the corn and poblanos from heat. Let the poblanos rest in a covered bowl or sealed plastic bag for 10 minutes to steam, which will make peeling the skin easier.
- While peppers are steaming, use a sharp knife to carefully cut the charred corn kernels off the cob into a large mixing bowl.
- Peel the blackened skin off the poblano peppers, remove the stem and seeds, and dice the peppers into small, uniform pieces.
- Dice the red onion into small, consistent pieces and add to the corn in the mixing bowl.
- Add the diced roasted poblano peppers to the corn and onion mixture.
- Squeeze fresh lime juice over the salsa, and sprinkle chopped cilantro, salt, and pepper. Gently mix all ingredients to combine.
- Taste and adjust seasoning as needed, adding more lime juice, salt, or pepper to preference.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld together before serving. Can be served chilled or at room temperature.
Tips
- Char is Key: Don't be afraid of those beautiful black marks on your corn and peppers. They add incredible depth of smoky flavor that makes this salsa truly exceptional.
- Pepper Peeling Hack: After roasting poblanos, letting them steam in a covered bowl for 10 minutes makes removing the skin a breeze. Use a paper towel to gently rub off the charred skin.
- Fresh is Best: Use fresh corn if possible - the difference in taste is remarkable. If fresh corn isn't available, you can substitute with high-quality frozen corn.
- Flavor Marination: While the recipe suggests 30 minutes of chilling, letting the salsa sit for a few hours (or even overnight) will intensify the flavors and make it even more delicious.
- Serving Suggestions: This salsa is incredibly versatile - use it as a topping for grilled meats, as a dip with tortilla chips, or as a vibrant side dish that adds excitement to any plate.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 22g
Protein: 3g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
