Ingredients
- 1 cup corn kernels (frozen works just fine), thawed
- 1 jalapeno pepper (seeds and ribs removed, fine diced, I love to toast mine)
- 1/4 to 1/3 whole poblano pepper (seeds and ribs removed, fine diced, I love to toast mine)
- 3 tablespoons onion, red (minced)
- 2 tablespoons lime juice, fresh
- 2 tablespoons cilantro, chopped
- 2 to 3 teaspoons oil (olive oil)
- Pinch of sugar
- Kosher or sea salt to taste
- Fresh ground pepper to taste
How to Make
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Step 1: Corn ... If using fresh corn, you need to cut the kernels off the cob, then cook using whatever method you like. I used frozen corn that I put up the past year. Any frozen corn will work just fine.
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Step 2: Peppers ... I mentioned - "toasted." I don't want them charred, I simply toast them in a dry saute pan for a couple of minutes - it brings out the flavor of the pepper. You don't want them browned or charred, just a little sear is all. Once the peppers are done; cool, remove the seeds and ribs, and fine dice. Note: You can really add as many peppers as you like. Personally, I love lots of peppers in this recipe. And, if you don't mind a little heat, you don't have to remove the seeds or ribs (that is where the heat is in a pepper).
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Step 3: Salsa ... Add the corn, peppers, onion, lime juice, cilantro, olive oil, sugar; and, a pinch of salt and pepper. Mix and adjust your seasoning. This is a salsa; and everyone loves it a bit differently. Please feel free to add a bit more lime juice; or a bit more sugar according to your tastes.
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Step 4: Serve and ENJOY! ... This is such a nice condiment to many dishes. My favorite is over blackened shrimp or fish.
We hope you enjoy this recipe!
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