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Fresh Summer Corn Salsa

Lisa Kalabokis

Soups & Sides

Download the full recipe + market shopping list here.


  • 1 small poblano pepper
  • 1 cup fresh corn (from 2 ears), removed from the cob
  • 1 small jalapeno pepper, seeded and diced
  • 2 tablespoons fresh cilantro, roughly chopped
  • 2 scallions, thinly sliced
  • 2 tablespoons fresh lime or lemon juice (can also substitute vinegar)
  • 1⁄2 tsp sugar or honey
  • Salt and pepper, to taste


  1. Roast poblanos over an open flame until the skin turns completely black. Place in a bowl and cover with plastic wrap. Allow to sit at room temperature for about 5 minutes. Remove from the bowl and peel the skin, which should come off easily. Seed the poblanos and chop.
  2. Combine all ingredients in a bowl. Mix well and allow to sit for at least 1 hour before serving. The longer this sits, the better it tastes!
  3. Serve with your favorite chip, taco or just eat it by itself!

How to repurpose this dish 

This can be added to tacos as a salsa or combined with your favorite protein - anything from beef, to chicken, to fish - even black beans! 

Need a quick, hot dish?

Throw into a pan with a bit of butter or oil and saute for 5 minutes over medium high heat. Garnish with additional cilantro, and an extra squeeze of lime. You can even add your favorite cheese - feta, queso fresco or cheddar would be delicious here! 

Soup's on!

Blend this salsa, adding a bit of liquid (see tip, though water or veggie stock can also be used here) to make a chilled summer corn soup! Want to add extra corn flavor? Boil your corn cobs in 1 cup of water for 20-30 minutes and use that liquid to make your soup!  

Serving suggestion

Add a fresh crunch to already made meals from grits for breakfast to chili for dinner.

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