• Home
  • Press
  • Meet Sweet Life
  • Work with me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

Sweet Life

Cooking, Eating, Living My Sweet Life in Texas

  • Home
  • New Cookbook!
  • Videos
  • Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Entrees
    • Salsas & Dips
    • Soups & Stews
    • Sides
    • Sweet Treats
    • Drinks
    • Holidays
  • Cocktails
    • Margaritas
    • Tequila
    • Pisco
    • Rum
    • Vodka
    • Bourbon
    • Brandy
    • Whiskey
    • Champagne
    • Gin
    • Wine
    • Beer
    • Rum
    • Campari
    • Infusions
    • Holiday Cocktails
  • Entertaining
  • DIY Projects
  • The Tex-Mex Queen
  • En Español
Entertaining » Warm Poblano Corn Salsa

Warm Poblano Corn Salsa

99 shares
  • Facebook
  • Twitter

A warm skillet salsa made with poblanos, corn, and jalapenos is the ultimate stovetop to table appetizer for weekday entertaining or even better on movie night.

 

 

Guys! Warm salsa is where it’s at. I love making salsa at home, nothing beats a freshly made salsa at the table to drizzle over your tacos or with warm tortilla chips.

 

 

My girls always request salsa for our movie nights which I am happy to accommodate. Served with a pile of tortilla chips and a margarita – happy mom. 

 

 

 

 

This warm poblano corn salsa is wonderful on everything from tacos, on fajitas and cheesy quesadillas.

 

 

Most salsas have a base of tomatoes, but today I want to share with you a salsa made with roasted poblanos and corn – sautéed in butter with plenty of ground cumin this salsa hits all the tasty spots. 

 

 

 

 

I know you are ready for the recipe, so a la cocina!

 

 

TIPS ON TO HOW TO MAKE WARM POBLANO SALSA 

  • You can char the poblanos directly over the flame or char in the broiler, turning every few minutes to avoid burning.
  • You can char poblano up to two days in advance. I char poblanos on a baking sheet up to 7 at a time on Sundays to use throughout the week. Remove charred skin, seeds, and stem. Store covered in the fridge until ready to use, cover to avoid unpleasant odors and flavors from the fridge.
  • Remove seeds from poblano for no heat – if you prefer a spicy, no need to remove seeds.
  • I used jalapeno for this salsa, feel free to swap out for Serrano chile or omit chiles for a non-spicy salsa.
  • I used fresh corn kernels in this recipe, but you can use canned or frozen. Drain canned corn well. For frozen allow to thaw before adding to the skillet.
  • Store salsa covered in the fridge to avoid absorbing unpleasant odors and flavors from the fridge.

 

 

 

 

 

For more tasty salsa ideas: check out these goodies. Salsa Verde, Salsa Milpero, Grapefruit Salsa, Salsa de Chile Arbol

 

 

5 from 1 vote
Print
Warm Poblano Corn Salsa
A warm skillet salsa made with poblanos, corn and jalapenos is the ultimate stovetop to table appetizer for weekday entertaining or even better on movie night.
Author: Vianney Rodriguez
Ingredients
  • 1 poblano
  • 2 tablespoon butter
  • 1 jalapeno diced (optional)
  • 2 cups fresh corn kernels from 2 ears of corn or canned – drained
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
Instructions
  1. Char poblano pepper and corn on a Comal on high heat (or char under the broiler). Transfer charred poblano to a bowl, cover with plastic wrap and let cool. Remove the skin, stem and seeds; chop the poblano. With a sharp knife remove charred corn kernels. Melt 2 tablespoons butter in a skillet over medium heat. Add the diced poblano, diced jalapenos, corn and 1 teaspoon ground cumin; season with salt and pepper. Cook, tossing, until hot, 5 to 6 minutes.
Recipe Notes

recipe adapted from FoodNetwork Magazine

 

Entertaining// Mexican Appetizers// Mexican Salsas1 Comment

Related Posts

no bake grapefruit pie recipe
No Bake Grapefruit Pie
how to braise brisket
Orange Pepper Braised Brisket
ham and cheese torta recipe
Mini Tortas

 

 

« Poblano Pinto Beans
Easy Key Lime Cake with Pepitas »

Comments

  1. Ashley says

    February 15, 2022 at 7:28 pm

    5 stars
    This was DELICIOUS! Was looking for a recipe to use up a lone poblano that I bought on a whim and stumbled across this one. Will definitely be making this again! Perfect compliment to taco night

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome to Sweet Life.

I'm Vianney, an Award-Winning Food Blogger, Recipe Developer and the Author of The Tex-Mex Slow Cooker and Latin Twist. Here in South Texas, we love to entertain and spend time in the company of good people. Sweet Life is a celebration of that connection and the vibrant, unique culture of South Texas.

Featured Cocktails

El Muerto Cocktail recipe

El Muerto Cocktail

October 30, 2023 | Leave a Comment

how to make the donkey lady cocktail

The Donkey Lady Cocktail

October 28, 2023 | Leave a Comment

cazuela tequila cocktail

Hibiscus Mint Tequila Punch

August 11, 2023 | Leave a Comment

Cocktail Catering

cocktail catering services, texas, south texas, aransas pass, port aransas, corpus christi texas, south padre island, harlingen, brownsville, mcallen, edinburg, san antonio, houston

Sweet Life on Google +

Follow me on Pinterest
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Copyright © 2025 · Sweet Life · Privacy Policy