Introduction
Roasted Chili Corn Salsa is a vibrant and flavorful dish that perfectly embodies the essence of fresh ingredients and bold flavors. This recipe brings together sweet corn, smoky poblano peppers, and the aromatic notes of cilantro and lime juice to create a delightful accompaniment for tortilla chips, tacos, or grilled meats. Whether you’re hosting a party or simply enjoying a cozy evening at home, this salsa is sure to impress.
Detailed Ingredients with Measures
4 ears of corn
1/2 liter water
1/4 cup dried epazote
1 tablespoon kosher salt, more to taste
1 poblano pepper
2 tablespoons unsalted butter
1/2 medium white onion, diced
1 cup fresh cilantro, chopped
1/4 cup lime juice (from about 4 limes)
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Yield
Serves 4 to 6
Enjoy your homemade Roasted Chili Corn Salsa!
Detailed Directions and Instructions
Prepare the Corn:
Shuck the corn and lay each ear on its side on a cutting board. Slice the kernels off one side, then rotate the ear to set it on the flat side. Continue slicing until all kernels are removed.
Cook the Corn:
Place the kernels in a pot and add the water, dried epazote leaves, and salt. Bring to a boil and simmer until the kernels are tender and turn a darker yellow, about 8 minutes. Drain and set the kernels aside.
Roast the Poblano Pepper:
If you have a gas stove, use tongs to hold the poblano pepper directly over the flame until the skin turns black, turning to roast each side. If you don’t have a gas stove, set your oven to broil. Place the pepper on a baking sheet under the broiler until the top turns black, about 7 minutes. Turn and roast the other side similarly.
Steam and Peel the Pepper:
Place the roasted pepper in a bowl and cover with a kitchen towel to steam for 10 minutes. After steaming, peel off the charred skin, remove the stem and seeds, and dice the pepper.
Caramelize the Onions:
Melt the butter in a medium saucepan over medium heat. Add the diced onions and cook, stirring occasionally, until they start to caramelize and turn golden brown, about 10 to 15 minutes.
Combine Ingredients:
Add the cooked corn kernels to the caramelized onions and sauté together for about 5 minutes to blend the flavors. Add the diced poblano pepper and sauté for another minute or two. Season with additional salt to taste.
Finish the Salsa:
Transfer the mixture to a serving bowl. Toss with the chopped cilantro and lime juice. Serve warm with tortilla chips.
Notes
Cook Time:
The total cook time is approximately 30-35 minutes, including preparation and cooking.
Serving Suggestions:
This salsa can serve as a delicious dip for tortilla chips or a topping for tacos, burritos, or grilled meats.
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, if desired.
Ingredient Variations:
Feel free to add diced tomatoes or jalapeños for added flavor and heat, or substitute other herbs in place of cilantro if preferred.
Cook techniques
Preparing Corn
Shucking corn involves removing the outer husk and silks before cooking. Use a sharp knife to cut the kernels off the cob by slicing downward, starting at one end and rotating the ear as you go.
Cooking Corn
Boiling corn kernels allows them to become tender. The addition of dried epazote and salt enhances the flavor. Simmer until the kernels turn a deeper yellow.
Roasting Poblano Pepper
Roasting peppers brings out their natural sweetness. You can do this directly over a flame or under a broiler. Aim for a charred skin that can be easily peeled off later.
Steaming and Peeling Pepper
Steaming a roasted pepper helps loosen the skin, making it easier to peel. Covering the hot pepper with a towel traps steam, speeding up the process.
Caramelizing Onions
Caramelization involves cooking onions slowly to develop their sweetness and a rich brown color. Use medium heat and stir occasionally to prevent burning.
Combining Ingredients
Sautéing cooked corn with caramelized onions and roasted poblano pepper melds the flavors together. Use moderate heat for even cooking.
Finishing the Salsa
Adding fresh cilantro and lime juice at the end brightens the flavor profile. Toss everything gently to combine without crushing the ingredients.
FAQ
Can I use frozen corn instead of fresh corn?
Yes, frozen corn can be substituted, and it will save time. Simply cook it according to package instructions before combining it with the other ingredients.
What can I substitute for epazote?
If you can’t find epazote, you can use a combination of cilantro and a small amount of thyme or oregano for a similar flavor profile.
How do I store leftover salsa?
Leftover salsa can be stored in an airtight container in the refrigerator for up to 3 days. It may lose some freshness over time.
Can I make this salsa ahead of time?
Yes, you can prepare the salsa a few hours ahead. Just add the lime juice and cilantro right before serving to maintain freshness.
What can I serve with Roasted Chili Corn Salsa?
This salsa pairs well with tortilla chips, grilled meats, tacos, or as a topping for burritos and quesadillas.
Conclusion
The Roasted Chili Corn Salsa is a delightful blend of flavors, combining the sweetness of corn with the smokiness of roasted poblano and the brightness of lime and cilantro. This dish is not only delicious but also versatile, making it an excellent addition to various meals or as a standalone snack with tortilla chips. Enjoy sharing this vibrant salsa at gatherings or as a flavorful complement to your favorite dishes.
More recipes suggestions and combination
Grilled Shrimp Tacos
Pair your salsa with grilled shrimp tacos, topped with a drizzle of lime crema for a refreshing meal.
Black Bean Quesadillas
Use the Roasted Chili Corn Salsa as a topping for black bean quesadillas, adding a burst of flavor to each bite.
Chicken Enchiladas
Incorporate the salsa as a filling or topping for chicken enchiladas, enhancing the dish with its zesty taste.
Avocado Toast
Spread some avocado on toasted bread and use the salsa as a vibrant topping, creating a tasty and nutritious snack.
Bowl of Quinoa Salad
Mix the Roasted Chili Corn Salsa into a bowl of quinoa salad with black beans, cherry tomatoes, and avocado for a hearty and healthy meal.
Salsa Verde Chicken
Combine the salsa with chicken breasts in a slow cooker for a flavorful salsa verde chicken dish that’s easy to prepare.