Charred Poblano and Corn Salsa with Cilantro and Lime

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Smoky charred poblano peppers combined with sweet corn, tangy lime, and fresh cilantro for a vibrant salsa perfect for chips or topping grilled meats. This Mexican-inspired Cinco de Mayo recipe (vegetarian), ready in about 30 minutes, pairs poblano peppers, fresh corn kernels, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 4 Mexican cuisine 110 cal/serving

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Ingredients

3 large poblano peppers
1.5 cups (from about 3 ears) fresh corn kernels
1/4 cup, finely diced red onion
1/4 cup, chopped cilantro leaves
2 tbsp, freshly squeezed lime juice
1/2 tsp salt
1 tbsp olive oil

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Instructions

Step 1: Place 3 large poblano peppers directly on a gas burner or under a broiler set to high, turning occasionally with tongs, until all sides are blackened and blistered, about 8-10 minutes.
Step 2: Transfer the charred peppers to a bowl and cover tightly with plastic wrap for 15 minutes to steam. When cool, peel off the blackened skin, remove stems and seeds, then finely dice the flesh.
Step 3: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 1.5 cups fresh corn kernels and sauté for 4-5 minutes until lightly browned and fragrant.
Step 4: In a mixing bowl, combine diced poblano peppers, sautéed corn, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, 2 tbsp freshly squeezed lime juice, and 1/2 tsp salt. Stir well and let sit for 10 minutes before serving to meld flavors.