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.
AuthorVianney Rodriguez
Ingredients
1poblano
2tablespoonbutter
1jalapenodiced (optional)
2cupsfresh corn kernels from 2 ears of corn or canned – drained
1teaspoonground cumin
1teaspoonsalt
1teaspoonpepper
Instructions
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.