Charred Corn Salsa

1. 1

   Prepare all ingredients that require chopping or mincing.

2. 2

   If using ears of corn, cut the kernels off the cob raw and discard cobs.

3. 3

   Heat oil in a large frying pan over medium heat.

4. 4

   Add minced poblano pepper and saute for 3-5 minutes until the peppers begin to char a bit, stirring once or twice.

5. 5

   Add corn and saute for another 5-10 minutes, stirring occasionally.

6. 6

   For the last 3 minutes, turn the heat up to medium high to allow the corn to char, stirring occasionally.

7. 7

   Remove from heat and transfer corn mixture to a mixing bowl.

8. 8

   Add onion, cilantro, lime juice, cumin, and salt.

9. 9

   Mix well and taste, adding more salt or cumin as necessary.

10. 10

    Chill for 1-2 hours before serving.

11. 11

    Delicious in quesadillas, breakfast burritos, omelettes, or simply on chips!

12. 12

    Stores for up to 3-4 days in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.