Grilled Pineapple Corn Salsa
By chefjaci
Ingredients
- 3 ears corn, husks removed (or 2 cups thawed frozen corn kernels)
- 1 large poblano chile
- 1/2 ripe pineapplepeeled, cored and cut lengthwise into 8 slices
- 1 small red onion, trimmed and cut crosswise into 4 thick slices
- 1 tablespoon EVOO
- Salt and pepper
Details
Servings 4
Preparation time 15mins
Cooking time 25mins
Preparation
Step 1
1.Preheat a grill to medium or preheat the broiler. Grill (or broil on a foil-lined rimmed baking sheet) the corn, chile, pineapple and onion, turning occasionally, until the corn, pineapple and onion are lightly charred and the chile is well charred and its skin is beginning to split, about 10 minutes. Transfer the corn, pineapple and onion to a plate and the chile to a small bowl; cover with plastic wrap and let cool.
2. Cut the corn kernels from the cobs. Chop the pineapple and onion. Place in a bowl. Peel, seed and finely chop the chile; add to the corn mixture with the EVOO; season with salt and pepper.
You'll also love
- Raspberry Kringle - NuWave 4/5 (1 Votes)
- Do Nothing Cake (Pineapple Goodie... 4/5 (2 Votes)
- Garlic Chicken with Bow tie Pasta 4/5 (1 Votes)
- Spinach Souffle Stuffed Mushrooms 4.8/5 (4 Votes)
- Butternut Squash and Corn Pie 4/5 (1 Votes)
- Chunky Chicken and Corn Chili with... 4/5 (1 Votes)
- Ricotta Pineapple Pie 3.5/5 (27 Votes)
Review this recipe