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- 3 ear(s) Fresh Corn shucked
- 1 whole(s) poblano chile
- 3 tablespoon(s) canola oil divided
- 1 tablespoon(s) lime juice
- 1 teaspoon(s) canned chipotle chile finely chopped
- 1/2 teaspoon(s) kosher salt
- 1 whole(s) avocado chunks
- 1/4 cup(s) cilantro
- 1/2 cup(s) sweet onion slivered
- 1. Heat grill to high (450° to 550°). Rub corn and poblano with 1 tbsp. oil. Grill both, turning occasionally, until poblano is mostly blackened, 5 to 10 minutes, and some corn kernels have browned, 10 to 20 minutes. Let cool.
- 2. Cut corn kernels from cobs into a large bowl. Peel and seed poblano, cut into 1/2-in. pieces, and add to corn. In a small bowl, whisk remaining oil with lime juice, chipotle chile, and salt.
- 3. Stir avocado, cilantro, and onion into corn mixture along with chipotle dressing.
This recipe is a personal recipe added by BlakeBlake and has not been tested or endorsed by MyRecipes.
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Corn Salsa Recipe at a Glance
- COURSE: Sauces/Condiments