A deliciously sweet and mildly spicy salsa that goes well with grilled steak or chicken.
Difficulty: Beginner Preparation Time: 15min
Yields: 4 Servings Total Time: 30min
4 ears of corn, husked
2 large poblano chiles, roasted
2 Tbs. canola oil
Freshly ground pepper
¼ cup chopped fresh cilantro
1 Tbs fresh lime juice
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.
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.