Go Back
+ servings
Print Recipe
No ratings yet

Summer Fest: Spicy Corn Salsa

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Appetizer, Snack
Cuisine: Southwestern, Mexican, Tex Mex
Servings: 4 servings
Author: Gaby


  • 1 poblano pepper
  • 2 tsp olive oil
  • 3 cups corn about 4-5 cobs
  • 1 jalapeno finely chopped
  • 1/2 small red onion finely chopped
  • 2 tbsp fresh chives chopped
  • 1 lime juiced
  • sea salt and pepper to taste


  • Heat your charcoal or gas grill to medium high heat. Cover so the grill retains its heat.
  • Brush the poblano pepper and cobs of corn with olive oil. Place over the grill and let the pepper and corn develop grill marks, about 3-4 minutes. Remove from grill and let cool.
  • Once cooled, chop the poblano pepper into small chunks, and remove the corn from the cob. Transfer these two things into a large bowl.
  • To the bowl, add the jalapeno, red onion, chives and lime juice. Toss together and taste. Adjust seasoning and add salt and pepper if desires.
  • Serve with corn tortilla chips.