Street Corn State of Mind

Corn salsa with roasted poblano, jalapeño, lime, red onion, and cilantro

Sweet corn, roasted poblano, and fresh jalapeno tossed with lime and cilantro for a bright, smoky salsa that works as a side, topping, or chip dip.

Equipment Needed

• Gas burner or broiler
• Medium bowl

Street Corn State of Mind

Sweet corn, roasted poblano, and fresh jalapeno tossed with lime and cilantro for a bright, smoky salsa that works as a side, topping, or chip dip.

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 Servings

Course: Sides

Cuisine: Mexican-American / Southwest

Ingredients Method

Ingredients

  

Main

• 2 cups frozen sweet corn thawed and patted dry
• 1 poblano pepper
• 1 to 2 jalapenos seeded and finely chopped
• 1/4 cup red onion finely chopped
• 1/4 cup fresh cilantro finely chopped
• Juice of 1 lime (about 2 tablespoons)
• 1/2 teaspoon kosher salt
• Freshly ground black pepper to taste

Method

 

1. Char the poblano over an open gas flame or under a broiler, turning until skin is blistered and blackened on all sides, about 8 to 10 minutes. Transfer to a bowl, cover, and steam 5 minutes. Peel off skin, remove stem and seeds, and finely dice.
2. If using fresh corn, grill, boil, or saute until just cooked through. If using frozen, thaw completely and pat dry.
3. In a medium bowl, combine corn, diced poblano, jalapeno, red onion, cilantro, lime juice, salt, and pepper. Toss to combine.
4. Cover and refrigerate at least 30 minutes before serving.
5. Taste and adjust salt and lime before serving.

How to Know It's Done

Cook's Notes

• Patting the corn dry before mixing keeps the salsa from becoming watery as it sits.