ROASTED CHILI-CORN SALSA

This salsa helps you create the perfect mouthwatering taste that will leave you craving more with every bite.

Ingredients

Corn on the cob Poblano and jalapeno peppers Red onion Cilantro Fresh lemon and lime juice Salt, pepper

Seven simple ingredients and 20 short minutes of your time.

Roast and sweat the peppers for the salsa. 

Once the roasted poblano pepper has steamed and cooled, peel off the waxy skin. Remove the seeds and chop the pepper. Seed and chop the jalapeño, onion, and cilantro.

Set out a large mixing bowl. Add the thawed corn kernels, chopped poblano, jalapeño, onion, and cilantro. Mix in the lime and lemon juice. Salt and pepper generously.

One thing I love about fresh salsas is that it’s so easy to jazz them up with add-in ingredients: – Avocado, right before serving – bell peppers, chopped into small bite-size pieces – black beans – chopped vine tomatoes like compari, or halved cherry tomatoes

This is a great recipe to make ahead because this roasted chili-corn salsa gets better as it sits and begins to meld the flavors together. Keep it in a sealed container in the refrigerator.

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