Roasted Chili Corn Salsa

Name: Roasted Chili Corn Salsa
Prep time: 10 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 4 ears of corn; 1/2 liter water; 1/4 cup dried epazote; 1 tablespoon kosher salt, more to taste; 1 poblano pepper; 2 tablespoons unsalted butter; 1/2 medium diced white onion; 1 cup chopped fresh cilantro; 1/4 cup lime juice , from about 4 limes

This chunky salsa features a smoky-caramelized base of roasted poblano peppers and sweet corn.

⭐ 3 (3 reviews) Prep: 10 minCook: 35 minTotal: 55 minYields: 8 servings

Category Tags:

Snack Appetizer

Cuisine Tags:

Mexican

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Instructions

Prepare corn kernels by cutting them from the cobs.
Start boiling water with epazote leaves and salt, then add the corn kernels and simmer for 8 minutes until tender; drain and set aside.
Roast poblano pepper over a gas flame or under a broiler until skin is blackened on all sides.
Place the roasted pepper in a bowl, cover to steam for 10 minutes, then peel, stem, deseed, and dice.
Melt butter in a saucepan and cook onions over medium heat for 10 to 15 minutes until caramelized and golden brown.
Add the cooked corn kernels to the onions and sauté for 5 minutes.
Stir in the diced poblano pepper and sauté for an additional 1 to 2 minutes.
Season with salt, then transfer the mixture to a serving bowl.
Toss with fresh cilantro and lime juice, and serve with tortilla chips.

Nutritional Info (per serving)

Calories: 84 kcal

Carbohydrate: 13 g

Cholesterol: 8 mg

Fiber: 2 g

Protein: 2 g

Saturated Fat: 2 g

Sodium: 607 mg

Sugar: 3 g

Fat: 4 g

Unsaturated Fat: 0 g