Charred Corn Poblano Salsa
Serves: 4 cups
Seasonal Charred Corn Poblano Salsa makes the most of early fall sweet corn and smokey poblano peppers along with locally source aromatics.
  • 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
  1. Heat oil in a medium cast iron skillet over medium high heat.
  2. Add corn, peppers and onion. Char 2-3 minutes without stirring.
  3. Mix in garlic, oregano and cumin. Cook 1-2 minutes, stirring occasionally.
  4. Stir in stock, reduce heat to low. Simmer uncovered 5 minutes.
  5. Remove from heat, mix in lime juice and cilantro.
  6. Serve warm or room temperature.
Recipe by Thyme for Cocktails at