Sweet corn and a bit of bite from the poblano peppers make this fresh corn salad a crowd favorite. Serve with guacamole and your favorite tortilla chips or spooned over white rich with pork belly burnt ends and fresh pico!
During the summertime, we love hosting taco Tuesday. We’re always whipping up burnt ends, barbacoa, or grilling chicken on nights where the sun doesn’t set until late. This poblano corn salad is versatile and works really well alongside your favorite Mexican dishes.
Poblano Corn Salad
- 2 poblano peppers seeds and ribs removed, chopped
- 2 jalapeño peppers seeds and ribs removed, finely diced
- 1 medium red onion chopped
- 2 cloves garlic minced
- 2 15 oz cans fire-roasted corn or fresh, cooked corn if you prefer
- 2 tbsp olive oil or other high heat oil
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp flaky sea salt
- 1/2 tsp fresh ground black pepper
- 1/2 tsp cayenne pepper
- juice from one limp
- 1/4 cup cilantro stems and leaves, finely diced
- 1 serrano pepper seeds and ribs removed, for extra heat
- 1/2 cup cherry tomatos halved
- Heat oil in large skillet over medium, high heat. Add poblano pepper, jalapeño, red onion, garlic to your skillet.
- Allow vegetables and peppers to soften and begin to char, becoming aromatic. This will take about 5-10 minutes.
- Add seasonings and juice from 1 lime.
- Once vegetables have softened and begun to brown in your skillet, remove from heat and transfer to a large bowl.
- Allow to cool for 5 minutes, add cilantro, mix, serve.