|nutritional information (per serving)|
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|Servings: 6 to 8|
|amount per serving|
|% Daily Value*|
|Saturated Fat 2g||10%|
|dietary fiber 2g||7%|
|total sugar 3g|
|Vitamin C 14 mg||71%|
|Calcium 14 mg||1 %|
|iron 0 mg||2%|
|Potassium 169 mg||4%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
What makes this salsa so perfect? It's the sweetness of the corn, the way the sweetness meets the caramelized onions, especially when they're caramelized with butter instead of oil. And it's the smokiness of the roasted poblano. This makes for an easy and convenient snack to share with friends. Poblano peppers add some spicy warmth but aren't overly hot.
You can serve this salsa with tortilla chips and no, that doesn't have too much corn flavor. If, by some miracle, you don't eat the salsa all at once, you can use the leftovers to top any taco you like. This salsa is best enjoyed fresh. In fact, it is best served warm immediately after preparation. But it can be kept refrigerated for about four days and can be reheated.
“Warm or chilled, the toasted corn salsa was delicious—it paired great with tortilla chips and I can't wait to try it with tacos. I think it goes great with just about any type of taco: shrimp, fish, meat, chicken, or veggies.” —Diana Rattray
4 ears from Corn
1/2 liter Water
1/4 Cup dried Epazot
1 tablespoon kosher saltmore to taste
1 Poblano pepper
2 tablespoon unsalted butter
1/2 Middle rolled White Onion
1 Cup chopped fresh coriander
1/4 Cup lime juice from about 4 limes
Gather the ingredients.
Cut the kernels off the corn cobs. After hulling, set one cob on its side on a cutting board. Cut the cores from one “side” of the ear. Rotate the ear to lay it on this now flat side. Cut another “side” off the ear. Continue until you have removed all cores.
Place the seeds in a saucepan and add water, epazote leaves and salt. Bring to the boil and simmer until the seeds are tender and turning a darker yellow, about 8 minutes. Drain and reserve the kernels.
If you have a gas stove, use tongs to grasp the poblano peppers and hold them directly over the flame until the skin turns black. Turn it to cook each side the same way.
If you don't have a gas range, set your oven to broil. Place the peppers on a baking sheet under the flame and heat until the top turns black, about 7 minutes. Flip and fry in the same way on the other side.
Place the roasted peppers in a bowl and cover with a kitchen towel and steam for 10 minutes. Then peel off the charred peel from the peppers. Cut off the stalk and remove the seeds. Dice and reserve the peppers.
Melt the butter in a medium saucepan and add the onions. Cook over medium-high heat, stirring occasionally, until the onions begin to caramelize, about 10 to 15 minutes. They should be golden brown and not dark brown. Add the corn kernels and sauté for about 5 minutes to blend the flavors.
Add the chopped poblano pepper to the corn and onion mixture and sauté for another minute or two. Season with salt and pour the mixture into a serving bowl. Mix in the coriander and lime juice. Serve with tortilla chips.
Be careful with chillies
Be sure to wash your hands thoroughly after handling chilies. Some people wear gloves or wrap their hands in plastic bags to protect themselves. Oils made from chilies can irritate your eyes and nose if you handle chilies and then absentmindedly touch your face.
How to Use Roasted Chili Corn Salsa
Roasted Chili Corn Salsa can be enjoyed as a side, appetizer, or condiment. Here are some ideas to get you started:
- Instead of cooking on the stovetop, you can cook the corn on the cob and poblano pepper right on a grill. You still want to caramelize the onions.
- Add queso fresco, mayonnaise, and chili powder for an esquites-inspired twist.
- For an extra smoky flavor, add about half a teaspoon of smoked paprika powder.
How to store it
- Can be stored covered in the refrigerator for up to four days.
- To freeze, place in the refrigerator first, then place in a freezer bag. Label the corn salsa with names and dates and freeze for up to 3 months.
- To reheat, place the frozen corn salsa in a saucepan and bring to a boil over medium-low heat, stirring occasionally.