Chipotle Corn Salsa
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- 1/2 small poblano pepper, seeded
- 2 teaspoons olive oil
- 1 cup fresh corn kernels (from 2 ears), or 1 cup frozen
- 1 small jalapeño, seeded and chopped
- 2 tablespoon chopped fresh cilantro
- 2 tablespoons chopped red onion
- 2 tablespoons fresh lime juice
- 1/2 teaspoon sugar
Place poblano pepper under broiler and until skin splits and gets charred. Cool slightly, peel and finely chop.
Add remaining ingredients to poblano and mix well.