Charred Poblano and Corn Salsa with Cilantro and Lime
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 (vegetarian) ready in about 30 minutes blends large poblano peppers, (from about 3 ears) fresh corn kernels, finely diced red onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 110 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
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
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.
Frequently asked questions
How long does Charred Poblano and Corn Salsa with Cilantro and Lime take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Charred Poblano and Corn Salsa with Cilantro and Lime?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Charred Poblano and Corn Salsa with Cilantro and Lime?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Charred Poblano and Corn Salsa with Cilantro and Lime for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Charred Poblano and Corn Salsa with Cilantro and Lime vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
Spicy Avocado and Mango Salsa with Jalapeño and Cilantro
Fire-Roasted Salsa Verde with Charred Tomatillos
Golden Corn and Poblano Enchiladas with Roasted Tomatillo Sauce
Slow-Cooked Pork Carnitas with Roasted Chile Salsa
Slow-Cooked Beef Barbacoa with Ancho Chile Sauce
Homemade Flour Tortillas with Mexican Crema and Avocado
Equipment for this recipe
Top-rated tools to make this recipe successfully.
