Almost Famous Chipotle's Roasted Chili-Corn Salsa

By á-3915

Ingredients

• 1/2 small poblano chile pepper, seeded
• 3 tsp. EVOO
• Kosher Salt
• 1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
• 1 small jalapeno pepper, seeded and chopped
• 2 tbsp. chopped fresh cilantro
• 2 tbsp. chopped red onion
• 2 tbsp. fresh lime juice
• 1/2 tsp. sugar

Details

Servings 4
Preparation time 15mins
Cooking time 20mins

Preparation

Step 1

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

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

3. Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 tsp. of EVOO, the lime juice, sugar and 1/2 tsp. salt.