Roasted Corn and Poblano Salsa
Course
Side Dish
Cuisine
Southwest
Servings
2
cups
Servings
2
cups
Ingredients
1
medium
poblano pepper
2
ears
sweet corn
1/2
diced red bell pepper
1/4
cup
diced red onion
2
Tbsp
chopped cilantro
1/4
tsp
southwest seasoning mix
(see recipe)
juice of 1 lime
Instructions
Roast poblano pepper and sweet corn on the grill. Cover poblano and let sit for 5 minutes.
Uncover the poblano and use a knife to scrape the blistered skin from the pepper. Remove the seeds and stem and dice the pepper.
Use a knife and remove the kernels from the cob.
In a medium bowl, combine poblano, corn, bell pepper, onion, cilantro, lime juice, and spice mix. Stir to mix well.
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