Roasted Poblano Corn Salsa
Roasted Poblano Corn Salsan is a side dish that serves 3. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 71 calories, 3g of protein, and 1g of fat per serving. For $1.18 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe from Little Leopard Book has 10 fans. It is a reasonably priced recipe for fans of Mexican food. From preparation to the plate, this recipe takes around 30 minutes. Head to the store and pick up juice of lime, cilantro, red onion, and a few other things to make it today. With a spoonacular score of 42%, this dish is pretty good. Users who liked this recipe also liked Mini Roasted Poblano Risotto Cakes with Grilled Corn Salsa, Caramelized Corn and Black Bean Tacos with Roast Zucchini Salsan and Roasted Poblano Crema, and Corn-Poblano Soup with Salsa Verde.
Servings: 3
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
½ tsp black pepper
¼ cup cilantro (chopped)
½ tsp cumin
2 ears corn
2 limes (juiced)
¼ tsp kosher salt
1 poblano pepper
¼ red onion (chopped)
Equipment:
grill
ziploc bags
bowl
Cooking instruction summary:
Place the corn and poblano pepper on the grill over medium heat.Grill 15-20 minutes, flipping throughout.Remove from the grill and immediately place the poblano pepper in a plastic bag.Seal shut and set aside for 10 minutes.In the meantime, remove the kernels from the corn cobs when cool enough to handle.Add the kernels to a large bowl. Remove the poblano from the plastic bag and peel the skin from the pepper. Chop the pepper and add to the bowl of corn, along with the red onion.Add the cilantro, lime juice, salt, pepper and cumin.Combine everything together.
Step by step:
1. Place the corn and poblano pepper on the grill over medium heat.Grill 15-20 minutes, flipping throughout.
2. Remove from the grill and immediately place the poblano pepper in a plastic bag.Seal shut and set aside for 10 minutes.In the meantime, remove the kernels from the corn cobs when cool enough to handle.
3. Add the kernels to a large bowl.
4. Remove the poblano from the plastic bag and peel the skin from the pepper. Chop the pepper and add to the bowl of corn, along with the red onion.
5. Add the cilantro, lime juice, salt, pepper and cumin.
6. Combine everything together.
Nutrition Information:
covered percent of daily need
