Trio of Peppers and Grilled Corn Salsa

By • July 28, 2011 • 32 Comments

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Author Notes: I love grilled poblano peppers. They are vegetal, somewhat sweet, slightly bitter, and have a slow-burning warmth that makes them perfect in a wide variety of applications. To play up their sweetness I combined them with grilled corn, red bell pepper, and papaya. To add a spark of bright heat, the kind you feel right away, I added some minced jalepeño. To add more brightness I added lime and cilantro. A little olive oil, salt and red onion round things out. This salsa is perfect for an outdoor gathering served with your favorite corn chips. It makes a pretty large quantity, but it's easy to eat a lot of it. hardlikearmour

Food52 Review: This is a lovely salsa -- the vegetal poblanos combined with the grilled corn are a hearty combination. It would be lovely over a piece of grilled fish or as an accompaniment to barbecue chicken. I had trouble finding Hawaiian papaya and used mango instead -- it was crispy and refreshing. I also loved how un-soupy it was. Perfect for tortilla chips! No soggage! - francesca gilbertifrancesca gilberti

Makes about 4 cups

  • 4 medium poblano peppers
  • 4 ears sweet corn
  • 1 red bell pepper
  • 1 papaya (normal-sized Hawaiian type, not gigantic Mexican type)
  • ½ to 1 jalepeño
  • ¼ cup finely diced red onion
  • 4 to 6 tablespoons lime juice
  • 1½ tablespoons olive oil
  • salt
  • packed ¼ cup chopped cilantro
  1. Heat your grill on high. Grill chiles until skin is blackened and blistered on all sides (2 to 3 minutes per side depending on your grill.) Place chiles in a paper bag or covered bowl, and allow to cool for at least 10 minutes.
  2. Reduce grill heat to medium. Peel all but the inner most layer or two of husk on 1 of your ears of corn. Grill, turning corn every 3 to 4 minutes, until the husk is split and blackened, highlighting the kernels of corn. Remove from grill and set aside to cool. Turn your grill off.
  3. Remove stem and seeds from bell pepper. Dice into pieces about the size of a corn kernel. Transfer to medium bowl. Cut the papaya in half and remove the seeds. Using a large spoon scoop the flesh from the skin. Dice (like the pepper) and add to the medium bowl. Remove the stem, seeds and ribs from the jalepeño. Finely mince and add ¼ to ½ to the bowl. Add the onion to the bowl.
  4. Peel the skins from the poblanos; remove the stems and seeds. Dice the poblano and add to the bowl. Cut the kernels from the ears of corn and add them to the bowl. Add the lime juice, olive oil, and ½ teaspoon salt to the bowl. Stir well to combine. Taste for salt, lime and heat; adjust seasoning as desired. If the mixture is still warm, allow it to cool to room temperature then stir in the cilantro. Cover and allow flavors to meld at room temperature for 30 to 60 minutes, then serve with corn chips.
Jump to Comments (32)

Tags: easy to eat way too much (just ask my brother), good alternative to tomato salsa

Comments (32) Questions (0)

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over 3 years ago LLStone

I've made this a couple of times and we all love it! Because tomatoes are in season, I've added a couple of romas, but just to use them and not because the recipe needs them. If it's too hot for my husband, he cools it down w/ some creme fraiche or avocado......this is a really good recipe. Love it.

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks for trying it, and I'm thrilled you love it. I love the idea of creme fraiche or avocado, and I'm sure the tomatoes are a good addition as well.

Me

over 3 years ago TheWimpyVegetarian

Major, gigantic YUM!

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thank you, CS! And it's full of healthy goodness, too!

Newliztoqueicon-2

over 3 years ago Lizthechef

Your recipe rocks way more than mine - thumbs up!! And go to the winners' circle. X0 Liz

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, Liz! You are too kind.

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over 3 years ago Waverly

Looks and sounds delicious!

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thank you, Waverly! I'm craving another batch.

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over 3 years ago VanessaS

I love the papaya in this!

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Me too!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

sounds so yummy! I could really use some of this. and a cocktail. ;)

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, mrslarkin! It would be yummy with a nice cocktail.

Bike2

over 3 years ago Sagegreen

Papaya with corn and jalapeno sounds like a very happy trio!

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, Sagegreen! I was happy with how the poblanos have the throat warming heat and the jalepenos have the sharper heat. The corn and papaya really combined well with them both.

Me

over 3 years ago wssmom

I think I will be putting this on EVERYTHING!

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

LOL... It didn't last long enough at my house to make it to anything but corn chips.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Mmmmmm! Love the papaya!

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks! I tried versions with mango (also good) and apricot (not so good) as well. I liked the papaya best, but mango was a very close second so could certainly be substituted if desired.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I think mango when I think salsa, too, but the papaya grabbed me because it is less sweet and has that wonderful texture. I'm thinking about working on a green peach salsa this weekend, and I'd like to try your papaya angle in it, if you don't mind.

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Go for it! I'm always tickled if I inspire anyone else to try something.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thanks, I'll let you know . . .

Lorigoldsby

over 3 years ago lorigoldsby

yum! pass the chips!

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, lori, it's delish with chips!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Looks so good, I love it!

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thank you!

Summer_2010_1048

over 3 years ago Midge

Love poblanos too. This sounds great hla!

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, Midge!

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over 3 years ago EmilyC

Yum. I share your love of poblanos so can't wait to try this!

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Poblanos are awesome! I'm amazed at the complexity of flavor they have.

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

I love it, HLA! Right up my alley...

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, laPAdia! Let me know if you try it.

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Perfect entry, Yay!!! When we have a good corn growing season we often can a corn relish that kind of reminds me of your recipe....which I know is delish!