Roasted Corn Salsa Recipe: How to Make Roasted Corn Salsa

• 1 large poblano pepper
• 2 teaspoons canola oil or olive oil
• 12 ounces frozen corn kernels or 3 fresh corn cobs (husks removed)
• ¼ cup finely diced red onion
• 1 jalapeño pepper, stemmed and seeded, finely chopped
• 1 tablespoon fresh lime juice, plus more to taste
• ½ teaspoon kosher salt, plus more to taste
• ½ teaspoon ground cumin
• ¼ teaspoon Mexican oregano
• ¼ cup fresh cilantro, coarsely chopped

1. 1

   Turn the flame of a gas stove burner to high heat. Using tongs, hold the poblano pepper directly over the flame, turning occasionally, until the skin is blistered and charred all over, 2–4 minutes. (Alternatively, preheat the broiler with a rack in the top position. Broil the poblano on a baking sheet, turning occasionally, until charred, about 5 minutes.)

2. 2

   Transfer the poblano directly to a medium bowl and cover tightly with plastic wrap. Let the pepper steam until the skin starts to peel back from the pepper, about 10 minutes.

3. 3

   Carefully peel the charred skin off of the pepper. Remove the stem and seeds, then coarsely chop the pepper.

4. 4

   Heat oil in a large nonstick skillet over medium-high heat.

5. 5

   Cook the corn, stirring occasionally, until charred in spots, 4–6 minutes.

6. 6

   Remove from heat and set aside to cool slightly.

7. 7

   In a large bowl, stir to combine poblanos, corn, red onion, jalapeño, lime juice, salt, cumin, oregano, and cilantro.

8. 8

   Season with more salt to taste. For more acidity, add more lime juice to taste.

9. 9

   Chill the salsa or serve immediately at room temperature with tortilla chips, if desired.

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