Description
Fresh summer salsa with grilled corn, tomato, roasted poblano, red onion, and cilantro.
Ingredients
- 1 whole Poblano Pepper
- 2 ears Corn
- 1 whole Yellow Tomato, Deseeded And Diced
- ¼ whole Red Onion, Diced
- ¼ cups Cilantro, Chopped
- 1 whole Lime, Juiced
- Salt To Taste
Preparation
Set oven to broil.
Place poblano pepper in oven and broil until skin is charred, about 3-5 minutes per side. Once charred, remove from oven and place in a paper bag for about 10 minutes, then carefully scrape off charred skin and dice.
Meanwhile, heat grill pan/griddle/grill over medium heat. Add corn and grill until cooked all the way through and slightly charred, if desired. Once cooked, remove from heat and cut off kernels.
In a large bowl, mix together the poblano, corn, tomato, red onion, cilantro, and lime, adding salt to taste. For best results, place salsa in the fridge for at least 30 minutes before serving.
Enjoy!
