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Fire Roasted Corn & Poblano Salsa is bright and colorful with corn, red onion, poblano peppers and cilantro.

Fire Roasted Corn & Poblano Salsa

Libby with Lemony Thyme
Fire Roasted Corn & Poblano Salsa has the right balance of crunch with a mild smoky heat balanced by fresh squeezed lime juice and seasoning. Simple ingredients. Fresh bright flavors.
5 from 1 vote
Prep Time 5 minutes
Cook Time 5 minutes
Course Appetizer
Cuisine Mexican


  • 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.