Corn Salsa with Roasted Poblanos

Corn Salsa with Roasted Poblanos

Just this past weekend we had some friends come out to visit… One night was a dinner out, and the next day was a full beach day! 🙂

It ended up being a beautiful day with great people, a few drinks (maybe a few more than that!) and some yummy snack foods.

Speaking of snack foods, this corn salsa with roasted poblanos is the perfect pool/beach-side snack. It’s so fresh and flavorful and with a cold beverage – perfection!

Corn salsas are also great to make and store for everyday use. I like to make a batch and add it to salads, tacos and pair with a recipe like my chipotle chicken meatballs. Salsa is a great way to add some color, texture and flavor to your everyday meals without adding a lot of calories.

For a sweet and spicy salsa, give my Pineapple Salsa a try… It’s amazing on shrimp tacos!

Ingredients:

2 15-0z. cans of sweet corn, drained and rinsed
1 medium poblano, roasted
1 tbsp. olive oil
1 jalapeno, seeded and chopped
1/4 cup  fresh cilantro, chopped
1/4 cup red onion, finely chopped (I used white onion because that’s what I had, lol)
juice of 1/2 lime
1 /2 tsp. salt
1/2 packet of stevia or 1/2 tsp. sugar

Corn Salsa with Roasted Poblanos

Directions:

  1. First you’ll want to roast the poblano. Turn the oven to broil and place poblano on a foil-lined baking sheet and put in the oven. You just want to cook it until it’s a little charred on each side (about 5-10 minutes on all sides).
  2. Once that’s done, place in a bowl and cover with a towel. This will steam the pepper and make it easy to peel off the skin.
  3. Peel the skin off the pepper, then chop it into small pieces – leave out seeds unless you want it spicier.
  4. In a medium bowl combine poblano, corn, olive oil, jalapeno, cilantro and red onion. Stir well to fully combine.
  5. Season with lime juice, salt and stevia. Stir and serve.
  6. Place in airtight container and refrigerate leftovers.Corn Salsa with Roasted Poblanos

Adapted From: Garnish with Lemon