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!
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
- 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).
- 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.
- Peel the skin off the pepper, then chop it into small pieces – leave out seeds unless you want it spicier.
- In a medium bowl combine poblano, corn, olive oil, jalapeno, cilantro and red onion. Stir well to fully combine.
- Season with lime juice, salt and stevia. Stir and serve.
- Place in airtight container and refrigerate leftovers.
Adapted From: Garnish with Lemon