Fire Roasted Corn & Poblano Salsa has the right balance of crunch with a mild smoky heat balanced by fresh squeezed lime juice and seasonings. Simple ingredients. Fresh bright flavors.
Fire roasting the corn and poblano peppers adds a subtle smoky flavor. I find the easiest way to do this is over your gas stove burner. However you can do this under the broiler or on a grill.
For the corn you’re really just looking to add some color, not fully charred. On the other hand, for the poblano you want to get them completely blackened. You’ll then transfer them to a metal bowl, cover with plastic wrap, and rest 5 minutes before rinsing under cold running water to remove the charred skins.
Cut the corn kernels off the cobs. For the poblano peppers, once skins are rinsed off remove the stem and seeds and dice.
Combine the roasted corn and poblano with diced red onion, fresh cilantro and lime juice, and a pinch of salt and ground cumin.
Fire Roasted Corn & Poblano Salsa
- 2 ears fresh corn on the cob husks and silk removed
- 2 small poblano peppers
- 1/2 cup red onion fine diced
- 1/3 cup fresh cilantro leaves chopped
- 1 lime juiced
- 1 pinch salt or to taste
- 1 pinch ground cumin or to taste
- Fire roast the corn and poblano over an open flame or under a broiler. For the corn you just want to add some color, not fully charred. On the other hand, for the poblano you want to get them completely blackened. Using metal tongs turn them frequently – be careful the tongs will get hot. You'll then transfer them to a metal bowl, cover with plastic wrap, and rest 5 minutes before rinsing under cold running water to remove the charred skins.
- Cut the corn kernels off the cobs. Remove the stems and seeds of the poblanos and dice. In a small bowl combine corn and diced poblano peppers to remaining ingredients. Adjust seasoning to taste.
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