Corn Salsa

Yield: 6 servings

Prep: 10

Cook: 10

Total: 20

Oh so easy, fresh, homemade corn salsa! Made in minutes, perfect with chips or topped on burrito bowls, tacos + quesadillas!!!

5 stars (2 ratings)

Ingredients

1 poblano pepper
4 ears corn
⅓ cup diced red onion
1 jalapeno pepper, seeded and diced
⅓ cup chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
1 tablespoon olive oil
¼ teaspoon ground cumin
Kosher salt and freshly ground black pepper, to taste
Tortilla chips, for serving

Equipment

Baking Sheet

Instructions

Preheat oven to broil. Lightly oil a baking sheet or coat with nonstick spray.
Place pepper onto the prepared baking sheet and cook until blackened, rotating as needed, about 5 minutes. Place in a bowl and cover for 5-10 minutes. Peel the skin and discard, removing the seeds and dicing.
In a large pot of boiling salted water, cook corn until kernels are tender and bright yellow, about 3-5 minutes; let cool before cutting the corn kernels off the cobs, about 3 cups.
In a large bowl, combine pepper, corn, onion, jalapeno, cilantro, lime juice, olive oil and cumin; season with salt and pepper, to taste.
Serve with tortilla chips or place in the refrigerator for up to 3 days.

This Corn Salsa recipe is brought to you by DAMN DELICIOUS

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