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Charred Corn Salsa





Yields
6 Servings



Total Time
35 mins

Adapted from Gaby Dalkin’s book, What’s Gaby Cooking: Everyday California Food, this can double as a salad.

Charred Corn Salsa




Photo: Aubrie Pick; Styling: Fanny Pan; Props: Kelly Allen
 2 large poblano chiles
 4 large ears corn, shucked
 ½ red onion, peeled
 2 ½ tbsp extra-virgin olive oil
 2 large limes, juiced
 Kosher salt and freshly ground pepper
 1 ½ cups halved cherry tomatoes
 1 cup packed cilantro leaves
 2 tbsp chopped chives
1

Heat a grill to high (450° to 550°). Brush chiles, corn, and onion with 1/2 tbsp. oil. Grill, turning as needed, until grill marks appear and onion is somewhat softened, 8 to 10 minutes. Let cool.

2

Peel, stem, and seed chiles and cut into large chunks. Cut corn kernels from cobs. Coarsely chop onion.

3

In a bowl, toss vegetables with lime juice, remaining 2 tbsp. oil, and salt and pepper to taste. To serve, stir in tomatoes, cilantro, and chives.

MAKE AHEAD Through step 3, chilled airtight up to 2 days.

Nutrition Facts

6 servings

Serving size

1 tbsp

Amount per serving
Calories85
% Daily Value *
Total Fat 9.4g13%

Saturated Fat 1.3g7%
Cholesterol 0mg
Sodium 161mg8%
Total Carbohydrate .9g1%

Dietary Fiber .3g2%
Protein .3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.