Roasted Poblano Corn Salsa

Roasted Poblano Corn Salsa

Remember that time I made a simple salsa to put on top of a taco and the salsa ended up being totally amazing?  Well, you probably don’t, because that time was yesterday and you’re just hearing about it for the first time, but after this post you totally will!

Poblano Corn Salsa

I love corn, I mean really love corn, maybe it’s something about growing up in Oklahoma but the smell of fresh corn on the grill makes me so happy and tingly inside!

Fresh Corn Salsa Recipe

Luckily for me (and you!) corn season is here and it’s time to get grilling!

As I was preparing Avocado Tacos for lunch yesterday (recipe for those coming later this afternoon!) I knew I wanted a fresh corn salsa to top them off.

I thought back to my Crispy Cactus Tacos with Black Bean Corn Salsa and decided to do a spin on that salsa, but with roasted poblanos instead of black beans.

Corn Salsa Recipe

As I mentioned at the beginning of this post, the salsa was simply supposed to be a nice topping for the tacos, but ended up being so so delicious that I was literally eating it with a spoon.

The tacos were just lucky that there was any left for them!

Roasted Poblano Corn Salsa Ingredients

Ingredients

  • 2 ears corn
  • 1 poblano pepper
  • ¼ red onion (chopped)
  • ¼ cup cilantro (chopped)
  • 2 limes (juiced)
  • ½ tsp black pepper
  • ½ tsp cumin
  • ¼ tsp kosher salt

Place the corn and poblano pepper on the grill over medium heat.

Roasted Poblano Corn Salsa Recipe

Grill 15-20 minutes, flipping throughout.

Remove from the grill and immediately place the poblano pepper in a plastic bag.

Roasted Poblano Corn Salsa Recipe

Seal shut and set aside for 10 minutes.

In the meantime, remove the kernels from the corn cobs when cool enough to handle.

Add the kernels to a large bowl. Remove the poblano from the plastic bag and peel the skin from the pepper. Chop the pepper and add to the bowl of corn, along with the red onion.

Roasted Poblano Corn Salsa Recipe

Add the cilantro, lime juice, salt, pepper and cumin.

Roasted Poblano Corn Salsa Recipe

Combine everything together and bada-bing bada-boom, delicious corn salsa awaits you!

Poblano Corn Salsa Recipe

Eat with chips, on a grilled salmon taco or straight up with a spoon, no matter how it gets in your mouth, the moment it hits your taste buds, you’re going to fall in love!

Corn Salsa Recipe

Oh hey, Cinco De Mayo is Monday, if you’re thinking about celebrating this weekend, you should definitely whip up some of this salsa!

And for more Cinco recipe inspiration, you should also check out LLB’s Cinco De Mayo Fiesta Menu on Pinterest!

Roasted Poblano Corn Salsa

♣ Vegetarian Option: This recipe is vegetarian (and vegan!)

♦ Gluten Free Option: This recipe is gluten-free.

Roasted Poblano Corn Salsa

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: app. 3 cups salsa

Roasted Poblano Corn Salsa

Ingredients

  • 2 ears corn
  • 1 poblano pepper
  • ¼ red onion (chopped)
  • ¼ cup cilantro (chopped)
  • 2 limes (juiced)
  • ½ tsp black pepper
  • ½ tsp cumin
  • ¼ tsp kosher salt

Instructions

  1. Place the corn and poblano pepper on the grill over medium heat.
  2. Grill 15-20 minutes, flipping throughout.
  3. Remove from the grill and immediately place the poblano pepper in a plastic bag.
  4. Seal shut and set aside for 10 minutes.
  5. In the meantime, remove the kernels from the corn cobs when cool enough to handle.
  6. Add the kernels to a large bowl.
  7. Remove the poblano from the plastic bag and peel the skin from the pepper.
  8. Chop the pepper and add to the bowl of corn, along with the red onion.
  9. Add the cilantro, lime juice, salt, pepper and cumin.
  10. Combine everything together.
http://whitneybond.com/roasted-poblano-corn-salsa/