Sweet white and yellow corn with roasted poblano Peppers, sweet red onions, jalapeño, cilantro, and fresh lemon and lime. Its Impressive, simple, cheap, and the perfect thing to make or bring to a Potluck | party. It’s just as easy to make a double (or triple) batch and it’s equally delicious served warm, cold, or at room temp. This can be served cold, which is kinda perfect for summers but also a delicious and soothing salad when served warm on a cold winter night.

Serves: 2-3 people
Recipe: Chipotle’s website
Preparation time and cooking time: 15-20 mins

Ingredients you will need:

2 fresh Corn cobs
1 poblano pepper
3 tbsp chopped red Onions
2 tbsp chopped jalapeño pepper
2 tbsp cilantro/coriander leaves
Lime and lemon juice – to taste
Salt to taste

The onion, jalapeño pepper, cilantro, lime, lemon and salt can be altered to taste.

Preparation:

Roast corn and peppers in oven at 400 degrees F or in an outdoor grill. To roast the corn, peel back corn husks and remove silk. For outdoor grill: Wrap each ear of corn in aluminum foil and place them on the prepared grill. For Oven: Lay them on a baking tray lined with aluminum foil. Keep an eye on the cobs to make sure they don’t burn, turn them from time to time.

Gently remove the skin of pepper and chop them into small pieces. Remove the corn kernels from the cob.

The poblano pepper keeps the flavor pretty mild, a tablespoon or two of chopped jalapeno gives some kick to the salad.  Stir in fresh chopped cilantro, red onions and lots of lime and lemon juice. Sprinkle salt to taste and mix well.

This salsa not only works as a salad, but also as an incredible filling for wraps, side for tortilla chips. Add some quinoa, beans, lettuce and you’ve got yourself one mighty meal.

Happy Cooking.