Corn Salsa
Oh so easy, fresh, homemade corn salsa! Made in minutes, perfect with chips or topped on burrito bowls, tacos + quesadillas!!!
Ingredients
- 1 poblano pepper
- 4 ears corn
- ⅓ cup diced red onion
- 1 jalapeno pepper, seeded and diced
- ⅓ cup chopped fresh cilantro leaves
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon olive oil
- ¼ teaspoon ground cumin
- Kosher salt and freshly ground black pepper, to taste
- Tortilla chips, for serving
Equipment
Instructions
- Preheat oven to broil. Lightly oil a baking sheet or coat with nonstick spray.
- Place pepper onto the prepared baking sheet and cook until blackened, rotating as needed, about 5 minutes. Place in a bowl and cover for 5-10 minutes. Peel the skin and discard, removing the seeds and dicing.
- In a large pot of boiling salted water, cook corn until kernels are tender and bright yellow, about 3-5 minutes; let cool before cutting the corn kernels off the cobs, about 3 cups.
- In a large bowl, combine pepper, corn, onion, jalapeno, cilantro, lime juice, olive oil and cumin; season with salt and pepper, to taste.
- Serve with tortilla chips or place in the refrigerator for up to 3 days.