Description
Spice up your snacks with this roasted corn salsa recipe that’s made with corn, poblano peppers, citrus, and cilantro. Easy, tasty, and fresh!
Ingredients
Units
Scale
- 2 medium poblano peppers
- 20 oz. (about 4 cups) white + golden corn
- 1/2 cup finely diced red onion
- 1/2 jalapeno
- 1/2 cup chopped cilantro
- 3 Tbsp. lime juice
- 1 Tbsp. lemon juice
- 1 tsp. sea salt
- tortilla chips
Instructions
- Preheat broiler to high heat (500 degrees F) and adjust rack to about 6 inches below broiler. Place poblano peppers on a baking sheet lined with foil and broil for 10 minutes, flipping after 5 minutes. You want them to char a bit.
- Immediately place peppers in a bowl and cover with a plate or plastic wrap to hold in the steam. Let sit for 10 minutes, or until they are cool enough to handle, and remove stem, seeds, and outer skin of pepper and dice. (Outer skin should easily peel or slide off.)
- Meanwhile, prep ingredients:
Cook corn according to package instructions or roast.
Finely dice onion.
Finely mince jalapeno if using.
Finely chop cilantro.
- In a large bowl, mix together corn, poblano peppers, onion, jalapeno, cilantro, lime juice, lemon juice, and sea salt.
- Chill for 30 minutes and adjust sea salt and black pepper to taste.
Notes
- Makes about 5 cups corn salsa.
- To use fresh corn: You’ll want to boil or grill it (be careful not to dry out if you grill or roast) as normal and then cut the kernels off the ear. You’ll need about 4-6 years of corn to yield about 4 cups. One ear yields about 3/4 cup kernels.
- You may need to adjust salt, but it will also depend on how salty your chips are!