The salsa that I adore the most is their roasted chili-corn salsa. It is described as sweet and succulent corn blended with roasted poblano peppers, jalapeno peppers, red onions and freshly chopped cilantro. This unique, robust salsa is both sweet and mildly hot. I knew that this salsa would be pair well for our taco bar party. This roasted corn salsa definitely enhanced the flank steak tacos and tasted absolutely delicious.
Adapted by Chipotlefan and Gourmet
Printable Recipe
Ingredients:
3 cups fresh sweet corn (about 4 to 5 ears) or you can use frozen
3 tablespoons unsalted butter
½ cup red onion, diced
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon black pepper
2 roma tomatoes, diced
1 to 2 fresh poblano chiles, roasted, peeled, finely diced
1/4 cup finely chopped fresh cilantro, plus extra
1 tablespoon lime juice
Preparation:
Roast the poblano peppers over medium-high heat on stove or other heat source (broiler). Place the pepper directly on the flame and roast for 5 to 7 minutes. Rotate the pepper during midway and remove pepper when it has blackened. Place in a bowl and cover with plastic wrap and let it rest for 15 minutes. Remove the membrane and seeds, and dice finely. Set aside.
In a large skillet over medium high heat, add the two tablespoons of unsalted butter and shucked corn kernels (or frozen) and cook for 5 minutes.
In a medium serving bowl, add the cooked sweet corn, poblano peppers, lime juice, cilantro, red onions, tomatoes, cumin, salt and pepper. Mix well and garnish with more cilantro if desired. Serve over tacos or with tortilla chips.
Review: This was the perfect accompaniment over our Tequila Chili Lime Steak tacos. I loved the vivid colors of the salsa and it was easy to prepare as well. A kitchen tip that I learned from a recent issue of Cooks Illustrated to remove the corn kernels from the husk without worrying to cut yourself. Use a bundt pan as your holder for the corn. Place the tip of the corn upside down in the bundt hole, and using a knife slice the kernels off the husk and into the pan. Everything should fall into the pan, a perfect and steady holder for cutting corn!
2 roma tomatoes, diced
1 to 2 fresh poblano chiles, roasted, peeled, finely diced
1/4 cup finely chopped fresh cilantro, plus extra
1 tablespoon lime juice
Preparation:
Roast the poblano peppers over medium-high heat on stove or other heat source (broiler). Place the pepper directly on the flame and roast for 5 to 7 minutes. Rotate the pepper during midway and remove pepper when it has blackened. Place in a bowl and cover with plastic wrap and let it rest for 15 minutes. Remove the membrane and seeds, and dice finely. Set aside.
In a large skillet over medium high heat, add the two tablespoons of unsalted butter and shucked corn kernels (or frozen) and cook for 5 minutes.
In a medium serving bowl, add the cooked sweet corn, poblano peppers, lime juice, cilantro, red onions, tomatoes, cumin, salt and pepper. Mix well and garnish with more cilantro if desired. Serve over tacos or with tortilla chips.
Review: This was the perfect accompaniment over our Tequila Chili Lime Steak tacos. I loved the vivid colors of the salsa and it was easy to prepare as well. A kitchen tip that I learned from a recent issue of Cooks Illustrated to remove the corn kernels from the husk without worrying to cut yourself. Use a bundt pan as your holder for the corn. Place the tip of the corn upside down in the bundt hole, and using a knife slice the kernels off the husk and into the pan. Everything should fall into the pan, a perfect and steady holder for cutting corn!
