Poblano-Corn Salsa

Cinco de Mayo is this weekend!  Put away that jarred salsa and try this!  Please don't be intimidated by the grilled vegetables.  To speak my truth (for those who watch The Office) I used thawed, frozen corn because I just don't trust the corn on the cob we have here early May!

The ingredients you'll need to gather up:
2 ears of corn (or about 1/2 bag of the frozen kind, thawed), grilled, kernels cut from cob
2 poblano peppers (they look like bell pepper in color, but are longer and skinner), grilled, seeded and chopped
2 roma tomatoes, diced
1/2 c white onion, chopped
1/2 c cojita cheese (it's a Mexican equivalent of feta, only more moisture and saltier)
1/2 c fresh cilantro, chopped
1 lime, juiced (to taste)
1 tsp salt (to taste)

If you don't have access to a grill, you could just as easily char your poblano pepper over a gas stove - just lay it right on the flame and WATCH IT.  You want it charred, not on fire!  Because I used frozen corn, I thawed it and just set it aside.  I thought about tossing it in the little basket griller we have, but didn't feel like having another thing to wash.

Mix all ingredients together, cover and refrigerate for an hour (if you can wait that long).  To speak my truth, I made this, and the hubs and I immediately dug in.

The poblano has a nice sweet, heat and the onion adds a great crunch.  If you've got a potent onion, you can soak the diced onion in cold water for about 15 minutes and drain - helps cut the punch.  The cheese - amazing.  I'd never put cheese in a salsa before and I don't know why!?  The texture and salty tang it adds - so awesome.  I found mine in the dairy aisle, near the other specialty Mexican foods, not specialty cheeses or deli.


1 comment:

Michelle Nahom said...

yum, we love homemade salsa here! Visiting from the May Blogging Challenge with Creative Girl Media!

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