Charred Corn Salsa

By AzWench

A pretty medley of sweet corn, poblano peppers, red onions, and cilantro. Great on chips, quesadillas, breakfast burritos, and more!

Ingredients

• 2 teaspoons Canola Oil
• 1 whole Poblano Pepper, Seeded And Minced
• 2 cans (15 Oz. Size) Sweet Corn, Drained, Or You Can Substitute 1 Ear Of Corn For Each Can
• 1/2 whole Red Onion, Diced
• 1 Tablespoon Finely Chopped Cilantro
• 1 dash Lemon Or Lime Juice
• 1/4 teaspoons Cumin
• 1 pinch Sea Salt (or More To Taste)

Details

Adapted from thepioneerwoman.com

Preparation

Step 1

Prepare all ingredients that require chopping or mincing. If using ears of corn, cut the kernels off the cob raw and discard cobs.

Heat oil in a large frying pan over medium heat. Add minced poblano pepper and sauté for 3-5 minutes until the peppers begin to char a bit, stirring once or twice. Add corn and sauté for another 5-10 minutes, stirring occasionally. For the last 3 minutes, turn the heat up to medium high to allow the corn to char, stirring occasionally. Remove from heat and transfer corn mixture to a mixing bowl.

Add onion, cilantro, lime juice, cumin, and salt. Mix well and taste, adding more salt or cumin as necessary.

Chill for 1-2 hours before serving. Delicious in quesadillas, breakfast burritos, omelettes, or simply on chips! Stores for up to 3-4 days in an airtight container.