Charred Corn Salsa


  • 2 teaspoons Canola Oil
  • 1 whole Poblano Pepper, Seeded And Minced
  • 2 cans (15 Oz. Size) Sweet Corn, Drained, Or You Can Substitute 1 Ear Of Corn For Each Can
  • ½ whole Red Onion, Diced
  • 1 Tablespoon Finely Chopped Cilantro
  • 1 dash Lemon Or Lime Juice
  • ¼ teaspoons Cumin
  • + 1 more ingredients
    • 1 pinch Sea Salt (or More To Taste)

Prepare all ingredients that require chopping or mincing. If using ears of corn, cut the kernels off the cob raw and discard cobs. Heat oil in a large frying pan over medium heat. Add minced poblano pepper and sauté for 3-5 minutes until the peppers begin to char a bit, stirring once or twice. A...

View full recipe at SpringPad


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