Wednesday, September 12, 2012

Spicy Corn Salsa

Heres a spicy corn salsa recipe that pulls together quickly & goes good with most grilled meats and fish, especially alongside a few strong drinks. With the heat still laying its mighty hand upon us across most of the Nation, there is still time to grill up something good and have a good time outside with your family & friends.
(click read more for the entire recipe)
½ small poblano chile pepper, seeded
3 tsp extra-virgin olive oil
Kosher salt
1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
1 small jalapeno pepper, seeded and chopped
1 small Serrano pepper, seeded and chopped
2 TBS chopped fresh cilantro
2 TBS chopped red onion
2 TBS fresh lime juice
½ tsp sugar

Preheat a grill to medium high.
Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes.
Cool slightly; peel and finely chop.
If using fresh corn, bring a small pot of salted water to a boil.
Add the corn and cook until tender, 2 to 3 minutes; drain.
Mix the corn (if using frozen, add it here), poblano, jalapeno, seranno, cilantro and red onion in a bowl.
Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and ½ teaspoon salt.

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