Confetti Corn Salsa

Isn’t this salsa pretty?  And it’s insanely good!  It’s a burst of summer flavors in your mouth!  ‘Nuf said.

Confetti Corn Salsa
Recipe type: Salsa
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
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.

Et cetera:  This recipe was adapted from one on Food


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