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Fresh Salsa Recipe with Grilled Corn and Poblano

Fresh Salsa Recipe with Grilled Corn and Poblano

By Elizabeth Stark

A quick and easy fresh salsa recipe is a wonderful compliment to a host of summertime dishes. And since homemade salsa is so versatile, home cooks can experiment with flavors to find the recipe they like best. One of my favorite ways to make salsa special is to grill some of the elements for smoky, complex flavors.

This weekend, when Brian and I had the grill fired up, we threw on an extra ear of corn and a poblano pepper. After they were grilled to perfection, I let them cool and then wrapped them up in the fridge for a salsa recipe I was planning for the next day. The grilled corn was big on smoky sweetness and the poblano brought a mild, yet flavorful, spice to the dish. For ease, I mixed fresh tomatoes with canned, and loved how the two kinds of tomato melded together. Finally, I went the traditional route and finished the recipe off with a healthy dose of fresh-squeezed lime juice and minced cilantro. Summer salsa perfection! Head below for our easy grilled poblano salsa recipe.

More Grilled Corn Recipe:

Grilled Corn with Garlic Chive Butter

Grilled Corn with Cilantro Lime Butter

Grilled Mexi-corn

Fresh Salsa Recipe with Grilled Corn and Poblano Pepper

makes one and a half quarts

Ingredients

  • 1 ear corn
  • 1 poblano pepper
  • 1 quart canned crushed tomatoes
  • 2 cups cherry tomatoes, diced
  • 1 red onion, minced
  • 1/2 teaspoon sea salt
  • 2 tablespoons lime juice
  • 2 tablespoons cilantro, minced
  • 1 clove garlic, minced
  • pepper and ground cayenne to taste

Directions

  1. To start, grill your corn and pepper. Make things easy by throwing them on the grill next time it’s fired up, and then refrigerate them until need, up to 3 days. Shuck the corn, and grill, turning several times, until the kernels are tender. Grill the poblano until it is nicely blackened on all sides. Place grilled pepper in a sealed paper bag to steam for 10 minutes. Peel off the blackened skin under cold running water, remove stem and seeds, and mince. Cut the cooked corn kernels from the cob.
  2. Toss poblano and corn with all of the remaining ingredients. Cover and set aside at room temperature while the flavors mingle, for about thirty minutes. Check salt, heat, and acid levels and adjust as needed.
  3. Serve with chips or atop your favorite dish!

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