Charred Poblano and Corn Salsa with Cilantro and Lime

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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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.

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