I made a very similar grilled corn and poblano salsa recipe over the summer when my daughter was home from college and have been craving it again ever since.
This salsa would seriously be good on just about anything.
Just with chips, on tacos, served over grilled chicken or fish, or in a taco bowl with regular or cauliflower rice would be amazing.
Note to self…make the taco cauliflower rice bowl soon 😉 .
It’s so unique compared to other salsas that I’ve made, plus it’s super easy.
How to Make Grilled Corn and Poblano Salsa
Season corn, thick slices of red onion, a poblano, jalapeno and red bell pepper with olive oil, kosher salt, and pepper.
Grill over medium heat, right around 450 degrees for about 15 minutes, turning halfway through.
The vegetables should be perfectly cooked, slightly charred, and full of smoky flavor from the grill 🙂
Once they are cooled slightly, cut the kernels off of the corn, dice the red onions, and the peppers.
Remove the stem and seeds from the peppers first.
Click below to get this corn kernel cutter from Amazon.
Combine this beautiful, colorful mixture in a bowl and add sugar, the juice of a lime, fresh cilantro, kosher salt, and pepper.
Stir until evenly mixed and taste for seasoning, adding more kosher salt and pepper if needed.
I probably reseasoned mine 3 times before getting it just right.
Grilled Corn and Poblano Salsa is so yummy on chicken tacos!
Recipes that use similar ingredients as Grilled Corn and Poblano Salsa include…
Grilled Corn and Poblano Salsa
This grilled salsa would be great on tacos, over grilled chicken, or with tortilla chips for dipping!
- 1 red onion
- 4 ears corn on the cob husks removed
- 1 poblano pepper
- 1 jalapeno pepper
- 1 red bell pepper
- 1 bunch cilantro
- 1 lime
- 1/2 Tbsp sugar
- olive oil, kosher salt, pepper
Peel the red onion and cut into 2 or 3 thick slices.
Place the onion slices, corn, poblano, jalapeno, and red pepper on a tray. Drizzle with olive oil and use your hands to make sure all sides are evenly coated. Sprinkle with kosher salt and pepper.
Preheat the grill to around 400-450 degrees. Grill the vegetables for 12-15 minutes, turning halfway through.
When they vegetables are cooled slightly cut the kernels off the cob, dice the red onions and remove the stem and seeds from the poblano pepper, jalapeno pepper, and red bell pepper, dice them and combine all the veggies in a bowl.
Chop the cilantro and add that to the bowl along with the juice of the lime, sugar, kosher salt, and pepper. Mix and taste for seasoning. Add more kosher salt or pepper if desired.
Serve with chips, on tacos, or over top chicken or fish.