Roasted Tomato and Corn Salsa

August 2006
Roasted Tomato and Corn Salsa

by 3 people

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If it isn't fresh corn season, use frozen corn instead.

Makes: 12 servings

Prep: 15 mins

Cook: 10 mins

Ingredients
  • 1 poblano pepper, halved lengthwise, stemmed and seeded
  • 2 ears of corn, shucked
  • 1 medium onion, chopped
  • 2 garlic cloves, finely chopped
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup tightly packed cilantro, coarsely chopped
  • Juice of 2 limes (about 2 tablespoons)
  • Salt
Directions
  1. Heat a large skillet over medium-high heat and add the poblano pepper, skin side down, along with the ears of corn, and cook, turning the corn occasionally, until the kernels are golden brown and the pepper skin is dark and blistered, about 10 minutes. Remove the pepper and corn and let cool. Peel and discard the blackened skin from the roasted pepper, then coarsely chop. Cut the kernels off the cobs and set aside.
  2. In a medium bowl, toss together the roasted pepper, corn kernels, onion, roasted tomatoes, garlic, cayenne and cilantro. Add the lime juice and season to taste with salt. The salsa can be kept in the refrigerator for up to 4 days.
Tip Fire it up
  • If you like it spicy, add a few dashes of hot sauce to the salsa.
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