Fire-Roasted Corn and Poblano Salsa

Ingredients

Equipment Needed

• •Gas or charcoal grill (or 12-inch cast iron skillet)
• •Long-handled tongs
• •Large mixing bowl
• •Sharp chef's knife

Instructions

1. 1

   Prepare your fire

   Heat a gas or charcoal grill to high, or set a cast iron skillet over your hottest burner. You need aggressive, direct heat. On a grill, aim for 500°F or higher. With a skillet, let it heat for a full five minutes until a drop of water vaporizes on contact. This salsa lives or dies on the char you achieve.

   A grill grate set directly over hardwood charcoal produces the best flavor. The corn picks up smoke while it chars.
2. 2

   Blister the poblanos

   Place poblanos directly on the grill grates or in the dry cast iron. Let them sit without moving until the skin blackens and bubbles, about 3 to 4 minutes per side. You want complete char on all surfaces. The flesh beneath will steam and soften while the skin protects it. Rotate with tongs, working all sides until the peppers collapse slightly and the skin is uniformly blistered. This takes 12 to 15 minutes total.

   Don't be alarmed by how black they get. You're removing that skin entirely. Undercharred poblanos are harder to peel.
3. 3

   Steam and peel

   Transfer blistered poblanos immediately to a bowl and cover tightly with plastic wrap or a clean kitchen towel. Let them steam for 10 minutes. This loosens the charred skin completely. When cool enough to handle, rub off the blackened skin with your fingers or a paper towel. Do not rinse under water. You'll wash away the smoky flavor you just created. Remove stems and seeds, then dice the flesh into 1/4-inch pieces.

4. 4

   Char the corn

   While poblanos steam, rub corn ears lightly with olive oil and place on the grill or in the hot skillet. Turn every 2 to 3 minutes until kernels are spotted with golden brown char across most of the surface. The corn should still pop with sweetness when you bite a kernel, but carry visible caramelization. This takes 8 to 10 minutes total. Let cool for 5 minutes until you can handle the ears comfortably.

   Stand the cooled ear upright in a large bowl and slice downward with a sharp knife. The bowl catches every kernel.
5. 5

   Cut the kernels

   Hold each ear vertically, stem end down, inside a large bowl. Run your knife from top to bottom, slicing close to the cob to release the kernels. Rotate and repeat until all kernels are free. You'll have roughly 3 cups of charred corn. Don't scrape the cob aggressively. You want whole kernels, not the milky pulp beneath.

6. 6

   Build the salsa

   In a large mixing bowl, combine the charred corn kernels, diced poblanos, red onion, garlic, and cilantro. Add lime juice, remaining olive oil, salt, and cumin. Fold everything together gently. You're not making a paste. Each component should remain visible and distinct. Taste and adjust seasoning. The lime should brighten without dominating. The salt should bring every flavor forward.

7. 7

   Rest and serve

   Let the salsa rest at room temperature for 15 minutes before serving. This allows the lime juice to mingle with the corn's natural sugars and the poblano's smokiness. Serve with sturdy tortilla chips, alongside grilled meats, or spooned directly into tacos. The salsa tastes even better after a few hours in the refrigerator as the flavors marry completely.

   Bring refrigerated salsa to room temperature before serving. Cold mutes the smoke and dulls the brightness.

Chef Tips

• •Select poblanos that feel heavy for their size with taut, glossy skin. Wrinkled peppers have been sitting too long and lack the moisture that makes them worth roasting.
• •Fresh corn in season requires nothing else. Out of season, frozen fire-roasted corn (thawed and patted dry) works respectably well when grilled corn isn't practical.
• •For additional heat, leave some seeds in the jalapeño or add a minced serrano. But understand that poblanos are meant to be gentle. The smoke does the work here, not fire.
• •This salsa belongs with grilled skirt steak, carnitas, fish tacos, or simply eaten by the spoonful with cold beer. It also makes an excellent topping for huevos rancheros.

Advance Preparation

• •Salsa can be made up to 3 days ahead and stored refrigerated in an airtight container. The flavors deepen overnight.
• •Poblanos can be roasted and peeled a day in advance. Store refrigerated, covered, until ready to dice.
• •Corn can be charred and kernels removed up to a day ahead. Refrigerate and bring to room temperature before combining.

Frequently Asked Questions

Nutrition Information

1 serving (about 110g)