Sweet Corn Salsa


Sweet Corn Salsa

Yield: 2 1/2 cups


2 Cups Corn {fresh or frozen}

1 Poblano Pepper

1 Jalapeno, halved, seeded and diced small

3 tablespoons Red Onion, diced small

1 tablespoon Fresh Cilantro, roughly chopped

1/2 a Lime, juiced

1/2 a teaspoon Sugar, more or less to taste

Kosher Salt, to taste

1 tablespoon olive oil, plus more for grilling


Preheat grill to medium-high. Slice the poblano in half from top to bottom. Brush with extra-light olive oil and place {skin side down} on pre-heated grill for 5-7 minutes, or until soft but still firm. Let cool, discard stem and seeds. Slice the pepper into strips and then into a large dice, set aside.

In a large bowl; place the two cups of corn, the diced onion, poblano, jalapeno and cilantro. Sprinkle with a 1/2 teaspoon of sugar and a couple pinches of kosher salt. Drizzle with olive oil and fresh lime juice. Toss. Taste to check seasonings and serve!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s