Ingredients
Equipment
Method
- Roast the poblano: Place the poblano directly over a high gas flame and turn every 20 to 30 seconds until the skin is blistered and blackened in several places. Alternatively, broil it 4 to 6 inches from a hot broiler, turning as the skin blisters and blackens.
- Steam the pepper: Transfer the hot poblano to a bowl and cover tightly. Let it steam for about 10 minutes.
- Peel and chop: Remove the loose skin, stem, and seeds. Finely chop the roasted poblano and let it cool to room temperature.
- Drain the corn: Thaw the frozen corn completely. Drain thoroughly in a colander and let it drain for about 5 minutes. Pat dry if needed.
- Combine: Add the corn, poblano, jalapeño, and red onion to a large bowl. Toss gently.
- Season: Add the lemon juice, lime juice, and ½ teaspoon salt. Toss again.
- Add cilantro: Fold in the chopped cilantro.
- Rest: Let the salsa rest for 20 to 30 minutes. Taste and adjust the salt or lime juice before serving.
Notes
Remove the jalapeño seeds and membranes for a milder salsa.
Use about 4 to 5 ears of fresh corn when available, depending on size and kernel yield.
Drain frozen or canned corn very well to prevent watery salsa.
Prepare the salsa several hours ahead and refrigerate until serving.
Refrigerated leftovers should be used within 3 to 4 days.
I do not recommend freezing this salsa because the vegetables lose some of their fresh texture after thawing.