Fresh Summer Corn Salsa
Soups & Sides
- 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
- 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.
- 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!
- 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!
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!
Add a fresh crunch to already made meals from grits for breakfast to chili for dinner.