Wednesday, May 2, 2012

Poblano Corn Salsa


I'm not a huge fast food person but when it's necessary, I am utterly predictable...Chipotle all the way. Last week when I was in training, I went to Chipotle every day.  You'd think it would get old, but as it turns out, I could eat those burrito bowls every day.  In honor of Cinco de Mayo coming up, I've been keeping mexican type flavors in the kitchen this week.  I'm guessing burrito bowls are hardly the most authentic mexican food, but the grilled, charred, spicy chili and lime flavors in this salsa is a nod to the fabulousness that is mexican food.

I know I already posted the recipe rather recently on making these burrito bowls at home, but just recently tried my hand at a corn salsa that similar to Chipotles.  Food Network posted a recipe in their Copycat recipe area and it's pretty delish.  I opted to grill the veggies and all the peppers for a slightly more charred flavor, but the corn could also be boiled or you could even use frozen corn that's been cooked for a few minutes.

Grilling is so yummy though...


Anyone else think that  flame roasted peppers are one of life's beautiful sites to behold?



And of course it all comes together.  I threw it on the burrito bowl but truthfully, the salsa was just as good by the spoonful....sweetness from the corn is balanced by the fire from the chilies and the tang of the lime and salt.  


Almost-Famous Corn Salsa
adapted from Food Network Magazine

Ingredients
1 poblano chile pepper,
1 tbsp extra-virgin olive oil
4-5 medium-large ears of corn
2  small jalapeno peppers
3-4 tablespoons chopped fresh cilantro
3 tablespoons finely chopped red onion
1/4 c fresh lime juice
salt and pepper to taste

Directions
  1. Preheat a grill to medium high. 
  2. Bring a large pot of water to boil and cook corn for two minutes.  Remove from water and drain well.
  3. Brush the poblano with  olive oil and grill turning as each side chars 
  4. Add corn and and jalapeƱos to grill and turn to char on each side
  5. Remove all from heat and allow to cool slightly
  6. Cut corn from cob and place in medium bowl
  7. Peel poblano and remove seeds and stem.  Chop into smaller dice and place in bowl with corn
  8. Remove seeds and step from jalapeƱos and and dice.  Add to corn and poblanos
  9. Add onion and cilantro to bowl and toss ingredients
  10. Stir in the olive oil, lime juice, and salt and pepper and mix well
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10 comments:

  1. I love burrito bowls too! In fact, when you posted how easy they are to make, I actually made them a few times because it all was so fast! Not as fast and easy as chipotle though. :) My husband loves the corn salsa so will be giving the a try now!

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  2. Oh my sweet clever husband left this up on the computer with a postit asking 'tonight?' Is mine the only one who trolls the food blogs to leave dinner menu ideas and not so subtle hints?

    This really looks quite yummy so it seems he'll be getting his wish. Can't wait to try it!

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  3. love cinco de mayo and all mexican and tex mex. This looks yum!

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  4. I saw this recipe and was dogeared it for making someday. Someday never comes when it comes to recipes but you've motivated me to go back and give it a try.

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  5. The colors are so vibrant that the food can't help but look delicious. You could probably make liver and onions look gorgeous!

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  6. Love chipotle burrito bowls. And tacos. And regular burritos. I guess I just love chipotle. This corn salsa looks heavenly!

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  7. Made this and the burrito bowl for dinner last night and we both loved it so much, it's what I"m having it for lunch today! Thank you!

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  8. I go to chipolte at least twice a week and usually for the burrito bowl. Never event thought to try it at home but now I will. Yummy!

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  9. Looks so colorful and healthy and delicious! Yum!

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