Ingredients
Vegetables & Herbs
- 16 ounces frozen white corn kernels
- 1 poblano pepper, stemmed, roasted and chopped
- ⅓ cup fresh cilantro, chopped
- ½ red onion, finely chopped
- 1 jalapeno pepper, finely diced
Liquids & Seasonings
- 2 tablespoons lime juice, fresh or bottled
- 1 tablespoon lemon juice, fresh or bottled
- Salt to taste (approximately ½ teaspoon)
Instructions
- Cook the Corn: Prepare the frozen white corn kernels by following the package directions, usually involving boiling or microwaving until tender. Drain well and set aside to cool for a few minutes to prevent wilting the other ingredients.
- Roast the Poblano Pepper: Char the poblano pepper over an open flame on a gas burner or place it under the oven broiler until the skin is blackened and blistered. Then, peel off the charred skin, remove seeds, and chop the pepper finely.
- Combine Ingredients: In a large mixing bowl, add the cooled corn, roasted poblano pepper, chopped cilantro, finely chopped red onion, and diced jalapeno pepper.
- Add Citrus and Season: Pour in the lime juice and lemon juice over the mixture, tossing gently to combine all the flavors evenly.
- Adjust Seasoning: Add salt to taste, beginning with about ½ teaspoon, and mix thoroughly. Adjust further if necessary.
- Serve: Serve the salsa fresh as a delicious condiment or side dish to complement your meal. Enjoy!
Notes
- Roasting the poblano pepper adds a smoky depth to the salsa, which can also be achieved on a grill.
- If fresh lime or lemon juice is unavailable, bottled citrus juices work well without compromising taste.
- Adjust the jalapeno quantity to control the salsa’s heat level.
- This salsa is best served fresh but can be refrigerated in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
