Seasonal Charred Poblano Corn Salsa makes the most of early fall sweet corn and smokey poblano peppers along with locally source aromatics. This warm, fragrant salsa is the perfect chip-dipper or taco topping.
Charred Poblano Corn Salsa
The gorgeous fall evenings we are having make me think of puppies tumbling through the leaves, hot toddies and laying corn cobs out to dry.
Luckily we still have plenty of fresh corn to make great tailgate snacks like this Charred Poblano Corn Salsa!
I have reached the age where we celebrate my birthday month, not just a single day. Keeps folks guessing about the details.
So to kick off the festivities, a.k.a Saturday, Paul is tolerating hours of college football in exchange for copious amounts of snacks.
Yes, I bribe my husband with food.
My favorite part about this corn salsa is that you serve it warm or room temperature. It’s a much lighter option that a traditional hot corn dip.
If you want to add creaminess try mixing in 1/4 to 1/2 cup sour cream once it cools a little bit.
Talk about a great taco topper! It was amazing on my Oaxacan Pork Tacos.
What are your birthday traditions?
- ½ tablespoons canola oil
- 3 cups fresh corn kernels
- 1 large poblano pepper, seeded and diced
- 1 medium jalapeno pepper, seeded and diced
- 1 small red onion, diced
- 2 cloves garlic, minced
- ½ tablespoon dried oregano
- 2 teaspoons cumin
- ¼ cup vegetable stock
- Juice of 1 lime
- 2-3 tablespoons chopped cilantro
- Heat oil in a medium cast iron skillet over medium high heat.
- Add corn, peppers and onion. Char 2-3 minutes without stirring.
- Mix in garlic, oregano and cumin. Cook 1-2 minutes, stirring occasionally.
- Stir in stock, reduce heat to low. Simmer uncovered 5 minutes.
- Remove from heat, mix in lime juice and cilantro.
- Serve warm or room temperature.