Almost-Famous Corn Salsa Recipe

Published: June 12, 2011

Likd Chipotle’s Roasted Chili-Corn Salsa

Ingredients

½	small poblano chile pepper, seeded
3	teaspoons extra-virgin olive oil
	Kosher salt
1	cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
1	small jalapeno pepper, seeded and chopped
2	tablespoons chopped fresh cilantro
2	tablespoons chopped red onion
2	tablespoons fresh lime juice
½	teaspoon sugar

Directions

Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.

If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.

Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.