Ingredients
Scale
- 1 tablespoon olive oil
- 1 large poblano pepper (or anaheim pepper)
- 1 12-ounce bag frozen corn (defrosted and drained, or 12 ounces fresh corn removed from cob)
- 1 medium shallot (diced)
- 1 jalapeño pepper (seeded and minced)
- 1/4 cup fresh cilantro (finely chopped)
- 2 tablespoons lime juice
- ½ teaspoon salt
Instructions
- Preheat the oven to 375 degrees F.
- Slice the poblano pepper in half lengthwise and scoop out the insides. Toss the pepper halves with olive oil and a pinch of salt on a baking sheet, skin side up.
- Roast the pepper halves in the oven for 30 minutes.
- Remove the roasted peppers from the oven and transfer them to a plastic bag or cover them with plastic wrap to steam for easier peeling.
- Once cooled, peel the skins off the peppers, discard them, and dice the peppers.
- In a large bowl, combine the diced peppers with frozen corn, shallot, minced jalapeño, chopped cilantro, lime juice, and salt.
Notes
Serve with tortilla chips for a delicious appetizer.
Salsa can be stored in the fridge for up to 3 days.
Adjust the amount of jalapeño according to your spice preference.
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.