Roasted Corn Salsa is full of sweet corn, jalapenos, poblano peppers, onion, and garlic. So many fresh flavors in this healthy salsa.
Prep Time 12minutes
Cook Time 15minutes
3ears corn,husks and silks removed
1mediumsweet, yellow, or white onion,cut into 1/2-inch slices
1poundplum tomatoes,cored and cut in half
1poblano pepper,stemmed, halved and seeded
1jalapeno pepper,stemmed, halved and seeded
1tablespoonvegetable or olive oil
1/3cupchopped fresh cilantro
Place the top oven rack about 6 inches from the broiler. Turn the broiler on.
On a rimmed baking sheet, toss the corn, onion, tomatoes, poblano, jalapeno and garlic with the oil and 1/2 teaspoon of salt.Turn the tomato halves and peppers so that they are skin side up.
Broil until the vegetables are charred well, about 12 to 15 minutes. Watch them carefully because the amount of heat that broilers give off can vary greatly.Let cool 10 minutes and then remove the skins from the poblano and jalapeno. If the tomato skins are black with char, remove them too.
Cut the kernels from the corn cobs and place in a large bowl.
Place the onions, poblano peppers, and jalapeno peppers in a food processor. Pulse 8 to 10 times. Transfer to bowl with the corn.
Add the tomatoes, lime juice, garlic, cayenne pepper, and remaining 1/2 teaspoon of salt to the food processor.Process until mostly smooth.Add to bowl with corn and stir to combine.
Stir in cilantro. Cover and refrigerate for 1 hour before serving.
This recipe originally appeared on spicysouthernkitchen.com