Category: Salsa - The Baker and The Chef
So our 15 year old had a craving for, of all places, Chipotle.  Baffled by this, I asked him, "why Chipotle"?  He said, "their corn salsa is sooooo good".  Now, I don't necessarily think Chipotle is bad, but a $10 burrito?  Surely, I thought, I could do it better.  And so a challenge arose to see if I could produce a corn salsa better than Chipotle's.  It's the middle of October here in Chicago, and unfortunately there is no fresh sweet corn to be had.  If there was, I would have used that instead of canned corn and thrown it on the grill to impart a smokey-ness for this recipe.  This is such a versitle recipe.  Use it on fish, grilled meats, chicken, pork, even burgers.  We used it not only for our burritos, but for the "Little Fatties" that The Baker made for dinner.

  Roasted Poblano and Corn Salsa

yield: 6 cups
  • 1 poblano pepper, Roasted (recipe follows)
  • 1 medium size red onion, small dice
  • 6 large size Roma tomatoes, small dice
  • 1 med size can of corn, drained (approx 12oz) 
  • 1-2 limes
  • 2 Tbsp chopped cilantro
  • 1 tsp ground cumin
  • 2 cloves chopped fresh garlic
  • salt and pepper to taste

Roasted Poblano Peppers
  1. Wash peppers under cold water. Pat dry and set over open flame until skin is completely charred and black, turning as needed. Place in bowl and cover with plastic wrap for 15 minutes.
  2. Peel away charred skin of peppers with fingers, discard skin. Slice pepper in half and remove stem and seeds. Cut pepper into small dice.

Assembling the Salsa
  1. Combine the roasted diced poblano pepper, onions and tomatoes into medium sized mixing bowl.
  2. Add corn, juice of 1-2 limes, cilantro, cumin, and garlic. Stir to combine.
  3. TASTE! Add salt and pepper to taste.
-The Chef