RECIPE
8 INGREDIENTS4 STEPS1HR 15MIN

Charred Corn Salsa

5.0
1 Ratings
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30 Pounds of Apples
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This salsa is pretty quick to make. Once the ingredients are prepped, the only cooking involved is a little charring of the peppers and corn. In theory, you could even go without this step and mix it all together raw, but I love the smokiness that comes from a little bit of pan-charring.

1HR 15MIN

Total Cooking Time

8

Ingredients
30 Pounds of Apples
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Ingredients
US / METRIC
Servings:
4
Serves 4
1/2 Tbsp
Canola Oil
1
Poblano Pepper , minced, deseeded
2 cans
Sweet Corn , drained
2 Ears of Sweet Corn
1/2
Red Onion , diced
1 Tbsp
Fresh Cilantro , finely chopped
1 dash
Lime Juice
1/4 tsp
Ground Cumin
to taste
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Directions

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Step 1
Heat Canola Oil (1/2 Tbsp) in a large frying pan over medium heat. Add Poblano Pepper (1) and sauté for 3-5 minutes until the peppers begin to char a bit, stirring once or twice.
Step 2
Add Sweet Corn (2 cans) and sauté for another 5-10 minutes, stirring occasionally. For the last 3 minutes, turn the heat up to medium-high to allow the corn to char, stirring occasionally. Remove from heat and transfer corn mixture to a mixing bowl.
Step 3
Add Red Onion (1/2) , Fresh Cilantro (1 Tbsp) , Lemon Juice (1 dash) , Ground Cumin (1/4 tsp) , and Sea Salt (to taste) . Mix well and taste, adding more salt or cumin as necessary. Chill for 1-2 hours before serving.
Step 4
Delicious in quesadillas, breakfast burritos, omelettes, or simply on chips! Stores for up to 3-4 days in an airtight container.

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