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.
- 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
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 adapted from FoodNetwork Magazine