Grilled Corn and Roasted Poblano Salsa

Overall Recipe Rating
Grilled Corn and Roasted Poblano Salsa
1 vote, 5.00 avg. rating (93% score)

Difficulty: Beginner

Preparation Time: 15min

Yields: 4 Servings

Total Time: 30min

Ingredients: FOR THE SALSA
  • 4 ears of corn, husked
  • 2 large poblano chiles, roasted
  • 2 Tbs. canola oil
  • Kosher salt
  • Freshly ground pepper
  • ¼ cup chopped fresh cilantro
  • 1 Tbs fresh lime juice
 

A deliciously sweet and mildly spicy salsa that goes well with grilled steak or chicken.

PROCEDURE

FOR THE SALSA:
Prepare your charcoal grill or light your gas grill to high heat. Rub corn with 1 tablespoon of the oil. Once the grill has come up to temperature, place the corn on the grill. Grill until slightly charred in spots, but still firm to the touch, 5-8 minutes. Remove from grill and let cool on a platter.

Slice roasted poblano peppers into ½” slices, and then into ½” pieces from there; set aside.

Once corn is cool enough to handle, remove kernels from the cobs with a chef knife. Place half of the grilled corn in a food processor with 1 tablespoon of oil and 1 teaspoon of salt and a few grinds of freshly ground black pepper. Pulse 4-5 times. Pour mixture into medium-sized mixing bowl and fold in remaining corn, roasted poblano pepper pieces, cilantro, and lime juice. Taste and adjust seasoning with additional salt, pepper, and lime juice if necessary.

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