Roasted Corn and Poblano Salsa

In the Cheater Bites household, we love salsa.  We will put it on just about anything.  We were using up some leftover steak and decided to whip up some tacos, at which point Matt requested corn salsa.  Well that was a good call because this recipe is awesome…I could just sit and eat a bowl of it alone.  It has great fresh flavors with a light, lingering heat from the poblanos and a bit of sweetness from the honey.

You will need:
1.5 cups Trader Joe’s fire roasted frozen corn
1  poblano chile, roasted, peeled, seeded and finely diced
1/2 small red onion, finely diced
generous handful chopped fresh cilantro
juice of 1 lime
1 tablespoon honey
2 tablespoons canola oil
salt & pepper to taste

Microwave the corn to get it to room temperature.  Take your whole poblano pepper, set it on some foil, under the broiler on high. The skin blisters quickly, so after 3 minutes, flip the pepper over, then cook for another 3 on the opposite side.  Take out of the oven and either dump the pepper into a plastic bag and seal it or into a bowl and cover with plastic wrap.  Let sit for about 15 minutes to allow the skin to loosen.  Then peel, halve and seed the pepper before you chop it up.

Combine the corn, poblano, onion, cilantro, lime juice, honey and oil in a medium bowl.  Season with salt and pepper.  Stir well and taste for flavors.  I added a little more honey, oil and salt until it reached the perfect balance of flavors.  Let sit for at least 15 minutes before serving, but it can be made the day before you want to serve it.  Just be sure to serve it room temperature!

yields: about 2 cups, plenty for 4 people
time: 20 minutes
adapted from: Bobby Flay’s Mesa Grill Cookbook

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2 Comments

  1. Posted July 21, 2011 at 12:53 pm | Permalink

    We are having burritos tonight…I’m adding this to the menu.

    • Posted July 21, 2011 at 10:13 pm | Permalink

      Yay! Let me know what you think…I am sure you won’t be disappointed!

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