Sweet corn,cilantro and fresh lime juice. … tastes just like summertime!
Preheat grill to medium-high. Slice the poblano in half from top to bottom. Brush with extra-light olive oil and place (skin side down) on the preheated grill for 5-7 minutes, or until soft but still firm. Let cool, discard stem and seeds. Slice the pepper into strips and then into a large dice. Set aside.
In a large bowl, place the corn, the diced onion, poblano, jalapeno and cilantro. Sprinkle with sugar and a couple pinches of kosher salt. Drizzle with 1 tablespoon olive oil and fresh lime juice. Toss. Taste to check seasonings and serve!
Makes about 2 1/2 cups.
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So, so , so , so good! We love this. We actually eat it as a side dish, but it’s good anyway really!
I honestly would give this 10 mits but I guess 5 will have to do!!!I made this and it is fantastic!!! Combine Laurie’s beer marinated chicken, this salsa and garlic habanero sour cream and your taste buds with thank you!!!!!! FANTASTIC!!!!!!!!!!!!!
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Christine P on 6.17.2011
I made this and it is fantastic!!! Combine Laurie’s beer marinated chicken, this salsa and garlic habanero sour cream and your taste buds with thank you!!!!!! FANTASTIC!!!!!!!!!!!!!
nbertucci on 6.3.2011
Looks delish – can’t wait to make it.