Roasted Chili Corn Salsa
Roasted poblano pepper and corn make a smoky-caramelized base for this chunky salsa.
- Serves: 8 persons
- 4pieces fresh corn
- ½liter of water
- ½handful of epazote leafs
- 1piece poblano pepper
- ½piece white onion
- 30grams of butter
- 1handful fresh cilantro
- 4pieces of key lime
- 250grams of tortilla chips
Step 1Gather the ingredients.
Step 2Cut the kernels off the corn cobs. After shucking, lay an ear of corn on its side on a cutting board. Slice the kernels off one "side" of the ear. Rotate the ear to set it on this now-flat side. Slice another "side" off the ear. Continue until you've removed all the kernels.
Step 3Place the kernels in a pot and add the water, 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 reserve the kernels.
Step 4If you have a gas stove, grasp the poblano pepper with tongs and hold directly over the flame until the skin turns black. Turn to roast each side the same way. If you do not have a gas stove, set your oven to broil. Place the pepper under the flame on a baking sheet and heat until the top turns black, about 7 minutes. Turn and allow the other side to roast the same way.
Step 5Place the roasted pepper in a bowl and cover with a kitchen towel to steam for 10 minutes. Then, peel the charred skin off the pepper. Cut off the stem and remove the seeds. Dice the pepper and reserve.
Step 6Melt butter in a medium saucepan and add the onions. Cook over medium heat, stirring occasionally, until onions start to caramelize, about 10 to 15 minutes. They should be golden brown, not dark brown. Add the corn kernels and sauté together to mingle the flavors, about 5 minutes.
Step 7Add the chopped poblano pepper to the corn and onion mixture and sauté for another minute or two. Add salt to taste and pour the mixture into a serving bowl. Toss with cilantro and lime juice. Serve with tortilla chips.