Awesome Spicy Corn, Avocado Poblano Salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
3 tablespoons olive oil6 ears corn, silks and husks removed2 poblano chiles or 2 medium red bell peppers (wear gloves when handling chiles)1 medium sweet onion, halvedHot Pepper of your choice: I used 4 full Serrano peppers. But as far as gutting peppers and what type of peppers obviously determines the heat, so use what you like here, or omit it completely. 1/4 cup chopped fresh cilantro3 tablespoons lime juice3-4 tablespoons orange juice (fresh)1 teaspoons grated orange zest1/3 teaspoons salt1/2 teaspoon freshly-ground black pepper1 large avocado
1. Rub some of the oil over the corn, chiles, and onion.
2. Place a grill-rack directly above medium-high heat. Place the vegetables on the rack; cover and grill for 10 minutes, turning two or three times, until lightly charred.
3. Cut the kernels off the cobs, coarsely chop the onion, and place the corn and onion in a medium-sized bowl
4. Take the grilled poblano and steam in bowl an extra 5 or 10 minutes by placing it in a bowl with saran wrap over it. When the waxy film bubbles, peel it off. Remove the stems and seeds from the chiles, dice them, and add them to the bowl.
5. In a screw-top jar, combine the remaining olive oil (about 2.5 tbsp) with the cilantro, lime juice, orange juice, orange zest, salt, and pepper. Shake vigorously and pour the mixture over the vegetables.
6. Remove the pits and skins from the avocados, cut into 1/2-inch cubes, and add them to the bowl. Toss all ingredients toget
her. Refrigerate or leave at room temperature for 1 hour for the flavors to meld.
1 serving=about 1 cup
Number of Servings: 15
Recipe submitted by SparkPeople user TIGERINTHAVILLE.
2. Place a grill-rack directly above medium-high heat. Place the vegetables on the rack; cover and grill for 10 minutes, turning two or three times, until lightly charred.
3. Cut the kernels off the cobs, coarsely chop the onion, and place the corn and onion in a medium-sized bowl
4. Take the grilled poblano and steam in bowl an extra 5 or 10 minutes by placing it in a bowl with saran wrap over it. When the waxy film bubbles, peel it off. Remove the stems and seeds from the chiles, dice them, and add them to the bowl.
5. In a screw-top jar, combine the remaining olive oil (about 2.5 tbsp) with the cilantro, lime juice, orange juice, orange zest, salt, and pepper. Shake vigorously and pour the mixture over the vegetables.
6. Remove the pits and skins from the avocados, cut into 1/2-inch cubes, and add them to the bowl. Toss all ingredients toget
her. Refrigerate or leave at room temperature for 1 hour for the flavors to meld.
1 serving=about 1 cup
Number of Servings: 15
Recipe submitted by SparkPeople user TIGERINTHAVILLE.
Nutritional Info Amount Per Serving
- Calories: 93.5
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 58.4 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 2.4 g
- Protein: 1.7 g
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