Confetti Corn Salsa
Cuisine: Mexican
Author: Amy's Green Apron
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Grilled corn kernels would also work in this salsa.
  • 1 small or ½ large poblano chile
  • 3 teaspoons extra-virgin olive oil, separated
  • 1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
  • 1 small jalapeno pepper, seeded and chopped
  • 1 Roma tomato, diced
  • 2 Tablespoons chopped fresh cilantro
  • 2 Tablespoons chopped red onion
  • 2 Tablespoons fresh lime juice (1 large lime)
  • ½ teaspoon sugar
  • ½ teaspoon salt
  1. Preheat a grill to medium high heat. Brush the poblano with 1 teaspoon olive oil and grill until charred all over. Cool slightly; peel and finely chop.
  2. 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.
  3. Mix the corn (if using frozen, add it here), poblano, jalapeno, tomato, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, lime juice, sugar and salt.
  4. Serve with chips.
Recipe by Amy's Green Apron at