Trio of Peppers and Grilled Corn Salsa

July 28, 2011
4 Ratings
  • Makes about 4 cups
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

Test Kitchen Notes

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 gilberti —francesca gilberti

What You'll Need
  • 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.

See what other Food52ers are saying.

  • LLStone
  • TheWimpyVegetarian
  • Lizthechef
  • Waverly
  • VanessaS
I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.

30 Reviews

LLStone August 14, 2011
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.
hardlikearmour August 14, 2011
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.
TheWimpyVegetarian August 5, 2011
Major, gigantic YUM!
hardlikearmour August 5, 2011
Thank you, CS! And it's full of healthy goodness, too!
Lizthechef August 2, 2011
Your recipe rocks way more than mine - thumbs up!! And go to the winners' circle. X0 Liz
hardlikearmour August 2, 2011
Thanks, Liz! You are too kind.
Waverly August 1, 2011
Looks and sounds delicious!
hardlikearmour August 1, 2011
Thank you, Waverly! I'm craving another batch.
VanessaS July 31, 2011
I love the papaya in this!
hardlikearmour July 31, 2011
Me too!
mrslarkin July 31, 2011
sounds so yummy! I could really use some of this. and a cocktail. ;)
hardlikearmour July 31, 2011
Thanks, mrslarkin! It would be yummy with a nice cocktail.
Sagegreen July 29, 2011
Papaya with corn and jalapeno sounds like a very happy trio!
hardlikearmour July 29, 2011
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.
wssmom July 29, 2011
I think I will be putting this on EVERYTHING!
hardlikearmour July 29, 2011
LOL... It didn't last long enough at my house to make it to anything but corn chips.
boulangere July 29, 2011
Mmmmmm! Love the papaya!
hardlikearmour July 29, 2011
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.
boulangere July 29, 2011
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.
hardlikearmour July 29, 2011
Go for it! I'm always tickled if I inspire anyone else to try something.
boulangere July 29, 2011
Thanks, I'll let you know . . .
lorigoldsby July 28, 2011
yum! pass the chips!
hardlikearmour July 28, 2011
Thanks, lori, it's delish with chips!
Midge July 28, 2011
Love poblanos too. This sounds great hla!
hardlikearmour July 28, 2011
Thanks, Midge!
EmilyC July 28, 2011
Yum. I share your love of poblanos so can't wait to try this!
hardlikearmour July 28, 2011
Poblanos are awesome! I'm amazed at the complexity of flavor they have.
lapadia July 28, 2011
I love it, HLA! Right up my alley...
hardlikearmour July 28, 2011
Thanks, laPAdia! Let me know if you try it.
lapadia July 29, 2011
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!