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.
Servings: 5 cups
- 2 poblano peppers
- 3 ears of fresh sweet corn, shucked
- 1 cup cherry tomatoes, diced
- 1 medium firm-ripe avocado, pitted, peeled, and cubed
- ½ cup finely-diced red onion
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh lime juice
- sea salt, to taste
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.