Corn and Roasted Poblano Salsa
Corn and Roasted Poblano Salsa - Spicy condiment made with fresh corn and roasted poblanos marinated in lemon and lime juice. Tastes great with chips or on top of burritos and bowls.
Servings: 30 Tablespoons
Calories: 13kcal
Ingredients
- 3 ears fresh sweet corn
- 1 Poblano pepper roasted, peeled deseeded and finely chopped
- 1 tablespoon finely diced red onion
- 1 tablespoon lemon juice fresh is best
- 1 tablespoon lime juice fresh is best
- 1/2 tablespoon finely diced jalapeno optional
- 1 tablespoon finely chopped cilantro optional
- Salt to taste
Instructions
- Cut kernels from cobs of corn.
- Bring a small pot of water to a boil and add corn kernels.
- Boil corn for 1 to 2 minutes.
- Drain corn in a colander and immediately rinse with cold water.
- Add corn to a large bowl.
- Add red onion, roasted poblano, and jalapeno if using. Mix to combine.
- Add lemon and lime juices, mix well.
- Taste and add salt as needed.
- Add cilantro, if using.
- Allow salsa to sit for at least 2 hours to allow flavors to combine.
Notes
- Roast poblanos using your favorite method. I broil mine on a foil-lined sheet.
- Salsa can be eaten immediately, but flavor will improve with a 2-hour rest in the refrigerator.
- Use fresh lemon and lime juice for the best flavor.
Nutrition
Serving: 1Tablespoon | Calories: 13kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 0.17g | Sodium: 2mg | Fiber: 0.44g | Sugar: 0.6g
