Prep 20 mins
Cook 29 mins
This is from Chef Staci Raymond of Chipotle's
- 6 ears sweet corn
- 2 poblano chiles
- 1⁄2 red onion, diced
- 2 red jalapenos, diced
- 1⁄3 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- salt and pepper
- Heat barbecue grill. Roast corn and chilies on the grill; let cool.
- Cut corn off the cob.
- Dice poblano chilies.
- Combine ingredients in a bowl; stir to incorporate.
I made this and it was great. I had to make some substitutions and I'm sure it will be even better when I can make it the proper way. I only had frozen corn so I had to pass on roasting it, but I roasted the poblanos and would NOT recommend skipping that step. The store didn't have any red jalapenos so I used a chipotle in adobo sauce and rinsed of the sauce really well. It definitely added a flavor that wouldn't be in the recipe as written, but I wouldn't say it was unwelcome. Hopefully I can find red jalapenos around soon.<br/><br/>Edit: I made this again and used fresh fenugreek leaves instead of cilantro. It was great also!