I hope you all had a wonderful long weekend. I’m having a difficult time wrapping my head around the fact that this is the last week of May; the months are whizzing by and exactly two weeks from today I’ll officially be on summer break.
Or maybe I should say summer “break” because I’ll be hard at work on the blog and the book with a very tight schedule. I’ll be photographing the bulk of the recipes this summer while also finishing up (maybe? I hope) testing. My goal — kitchen twine crossed — is to have the majority of recipes ready to go by the time I return to work in the fall. That way, I’ll be able to focus on putting my fingers to the keyboard for the written portions of the book. This means I’ll be photographing 2 to 3 recipes each and every weekday of the summer for the book. Just the thought makes me both excited and anxious. I have a feeling I’ll be summoning you all for a bit of support throughout the whirlwind of shutter-snapping.
But until then, I’m just going to casually nosh on this salsa. Because fear-conquering is to life as delicious salsa is to chips. The latter can be enjoyed on its own but is brightened and richened by the former.
Chips, salsa, and life analogies.
This salsa is grill-worthy and summer-spritzed.
The smokiness comes from charred, peeled, and diced poblano peppers. You can char them over the grill or directly on your stove, flipping them every few minutes until they’re completely blackened and tender. Then, plop them in a bowl and cover them with a damp paper towel for 10 minutes. As they sit, they steam and the smokiness intensifies.
Once they’ve steamed, carefully peel away the charred skin, seed, and dice the peppers. Add them to a bowl along with fresh sweet corn kernals, cherry tomatoes, avocado, red onion, cilantro, lime juice, and sea salt. Give it a good stir and serve alongside a bowl of crunchy tortilla chips.
This salsa is light and crisp with a pleasant touch of richness from the avocado. If you want a heartier salsa, add in 1/2 to 1 cup of rinsed black beans.
There is enough lime juice to keep the avocado green for up to two days (at least in my experience), and it tastes best after chilling for an hour or two as this gives the flavors a chance to mingle.
Sweet & Smoky Poblano, Corn, and Avocado Salsa
Charred poblano peppers are tossed with diced avocado, juicy cherry tomatoes, sweet corn, zesty red onion, fresh cilantro, and tangy lime juice in this sweet + smoky poblano, corn, and avocado salsa. This salsa makes an excellent summer dip to sink crispy tortilla chips into but would also be delicious as the finishing touch on some toasty plant-based tacos.
Ingredients
- 2 poblano peppers
- 3 ears of fresh sweet corn, shucked
- 1 cup cherry tomatoes, diced
- 1 medium firm-ripe avocado, pitted, peeled, and cubed
- 1/2 cup finely-diced red onion
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh lime juice
- sea salt, to taste
Instructions
- Char the whole poblano peppers over an open flame. I place each over its own burner, turn the heat on medium-high, and turn them over with tongs every 3-4 minutes. Once the skin is completely blackened, move the peppers to a large bowl and cover them with a damp paper towel. Let them sit for 10 minutes to steam. Once they've steamed, carefully remove the charred skin, de-stem, and de-seed. Finely dice each pepper and add to a medium, nonreactive mixing bowl.
- Meanwhile, use a knife to slice down the length of each ear of corn and transfer to the mixing bowl. Add in the tomatoes, avocado, red onion, cilantro, lime juice, and sea salt. Toss to coat and serve alongside tortilla chips.
Related Posts
Portobello and Poblano Enchiladas with Smoky Poblano Queso | Vegan
Fire-Roasted Corn, Poblano + Tomato Summer Salad
Smoky Chipotle Polenta with Spiced Portobellos
Grilled Cilantro, Lime + Paprika Corn on the Cob
Light & Crispy Southwest Tortilla Pizza with Cilantro-Serrano Pesto
Late Spring Vegetable Ceviche
Yum! Roasted poblanos deliver the best flavor in my opinion. This dish is perfect for summer using seasonal sweet corn – love it!
Hi, Michelle! I couldn’t agree more regarding roasted poblanos. They’re so savory and smoky and really add a little something special to any dish.
Wow sounds like you are quite busy Ashley! I can’t imagine having to balance a cookbook AND blogging with a full time job! I find it tough just to do blog posts twice a week with my job! Sounds like you have a good schedule worked out though :)
I will definitely be making this salsa! My boyfriend LOVES mexican food, especially anything to dip his chips in! I’ve been making salsa verde a lot lately and am so ready to switch it up so I think this poblano corn salsa is just what I’ve been waiting for!
Good luck with the rest of the cookbook! I am sooo eager for it!
Thanks for always being so supportive, Karissa! I hope everything goes as planned this summer! I’ve learned that having a schedule is key, otherwise I just dawdle around and never get anything done.
Dan loves any and all salsas/dips/guacs too! I hope you both enjoy this recipe.
This looks great!!! I am going to make this for my hubby’s birthday, ……..so do you blanch the corn on the cob first before cutting off the cob, or just raw? thank you for this awesome recipe!!!
Hi, Andrea! No need to blanch the corn before cutting it off the cob; just slice it off as is and it will be fresh and crisp. Enjoy!
Made this last night with a slight twist – I used it as an avocado stuffing and it was perfect! The lime juice was so refreshing, and the corn added a sweet crunch. It was my first time grilling on an open flame which was a little scary, but it turned out great. I liked eating it as is, but my partner put your smokey chipotle sauce (from your southwest vegan spring rolls recipe) on it which added a yummy kick. Thanks – excited to try more recipes!
So happy to hear you’re enjoying this recipe, Zoë! LOVE the idea to use it as an avocado stuffing—brilliant. Thanks for taking time out of your day to come back and share your rating and adjustments—very helpful for me and for others, too.