Charred Corn And Poblano Salsa Recipes

CORN SALSA

Corn Salsa image

If you love Chipotle's corn salsa, then you're really going to love this copycat version that's easy to make at home! This roasted corn salsa recipe is delicious on tacos, burrito bowls or dipped up with chips.

Provided by Whitney Bond

Time 30m

Number Of Ingredients 8

Ingredients

2 ears corn on the cob
1 poblano pepper
¼ cup red onion (diced)
¼ cup cilantro (chopped)
2 tablespoons lime juice (fresh squeezed)
½ teaspoon black pepper
½ teaspoon cumin
¼ teaspoon kosher salt

Steps:

Heat a grill over medium-high heat.
Place the ears of corn (with the husks removed) and poblano pepper on the grill over medium heat.
Grill for 10-12 minutes, flipping throughout the cooking process.
Remove the corn and pepper from the grill and immediately place the poblano pepper in a plastic zipper bag.
Seal the bag shut and set aside for 10 minutes.
In the meantime, remove the kernels from the corn cobs with a sharp knife, when cool enough to handle. To do this, I recommend holding the corn on the cob from the top in a large bowl and using the knife to slice the kernels from each side, so that they'll immediately fall into the bowl.
Remove the poblano pepper from the plastic bag. Peel the skin from the pepper, remove the stem and seeds, then chop the pepper and add it to the bowl of corn.
Add the diced red onion, cilantro, lime juice, salt, pepper and cumin, and stir to combine.
Eat immediately or store the salsa in an airtight container in the refrigerator for up to 6 days.

Nutrition Facts : Calories 18 kcal, Carbohydrate 4 g, Sodium 196 mg, Sugar 1 g, ServingSize 1 serving

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