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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