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Street Corn State of Mind, photographed on white marble in the A More Perfect Supper kitchen

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
Cook Time 15 minutes
Total Time 1 hour 10 minutes
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.