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Community Recipe
from [BlakeBlake]
Corn Salsa

Corn Salsa

  • Yield: 1 serving


  • 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.

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Corn Salsa Recipe