Warm Roasted Poblano Peppers and Sweet Corn Salsa

This delicious salsa is best served warm. It can be enjoyed as a topping for tacos, burritos, or even as a dip with chips, but is hearty enough to be served as a side dish.

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Yields: 1 qt of salsa

Ingredients:

4 large poblano peppers
6 Florida sweet corn
1 white onion, sliced into 1/2 inch thick rings
1 cup of chopped cilantro leaves and stems
Juice of 2 limes
Kosher salt to taste

Preparation:

Preheat the oven to broil, place rack at the top level.
Place the whole poblano peppers on a baking tray.
- You can line the tray with aluminum foil (or not) so that your baking tray doesn’t get discolored.
Remove the corn husk and as much silk as you can, and place on the baking tray with the peppers.
Peel and slice the white onion into 1/2 inch thick rings, place onto baking tray.
Wash and spin dry the cilantro leaves and stems, chop; set aside.
Juice 2 limes; set aside the juice.

Cooking:

Place the baking tray with the veggies on the top rack of the oven preheated to broil.
Set the timer to 10 minutes.
After the time goes off check the veggies for caramelizing or browning; turn over.
Reset the time for another 10 minutes.
Repeat checking for caramelizing or browning.
- At this point, you will most likely have nice color on both sides of the poblanos.
- Remove the poblanos, turn over the corn and onions, return the baking tray to the oven for another 10 minutes.
While the corn and onions caramelize for the last 10 minutes carefully remove the outer, translucent layer of skin from the poblanos.
- Remove the stem, halve the peppers, slice into 1/4 inch wide ribbons, cut the ribbons into 1/4 inch x 1/4 inch squares; place into mixing bowl.
- Poblanos are not known for their heat but they do pack some, so if you don’t want any heat in your salsa, after halving the roasted poblanos remove the seeds and internal white membranes.
When the corn and onions have nice color on them remove them from the oven and allow to cool.
- When cool enough to handle by hand slice the corn kernels off the cob and place the cut corn in the bowl with the diced poblanos.
- Chop the onions into 1/4 inch x 1/4 inch dice; add to bowl with poblanos and corn.
Add chopped cilantro, stir to mix well.
Add lime juice to taste, stir well.
Season to taste with kosher salt.
Spoon into serving dish; keep warm.
Your poblano and sweet corn salsa is ready to serve!