Roasted poblano peppers, grilled corn & spices are combined in this simple, delicious, vegan and gluten free corn salsa recipe.
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!
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!
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, 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.
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 delicious that I was literally eating it with a spoon.
The tacos were just lucky that there was any left for them!
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.
Grill 15-20 minutes, flipping throughout.
Remove from the grill and immediately place the poblano pepper in a plastic bag.
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.
Add the cilantro, lime juice, salt, pepper and cumin.
Combine everything together and bada-bing bada-boom, delicious corn salsa awaits you!
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!
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 my Cinco De Mayo Fiesta Menu on Pinterest!
♣ Vegetarian Option: This recipe is vegetarian (and vegan!)
♦ Gluten Free Option: This recipe is gluten-free.
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
- Place the corn and poblano pepper on the grill over medium heat.
- Grill 15-20 minutes, flipping throughout.
- Remove from the grill and immediately place the poblano pepper in a plastic bag.
- 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.
- Add the cilantro, lime juice, salt, pepper and cumin.
- Combine everything together.
