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Smoky Garden Salsa with Charred Corn and Poblano

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings

Ingredients
  

  • 5–6 ripe tomatoes (Roma or heirloom), halved
  • 2 ears fresh corn, husked
  • 2 poblano peppers
  • 1/2 red onion, peeled and halved
  • 2 cloves garlic, unpeeled
  • 1/2 cup fresh cilantro, chopped
  • 1–2 tablespoons fresh lime juice
  • Salt, to taste
  • Optional Add-ins & Substitutions:
  • Use jalapeño for more heat
  • Add smoked paprika for extra depth
  • Swap lime for lemon in a pinch
  • Roast veggies in the oven or grill

Instructions
 

  • Char the VeggiesPreheat a grill or cast-iron skillet. Grill tomatoes (cut side down), corn, poblanos, onion, and garlic until blackened in spots—about 10 minutes total. Rotate as needed. Let cool slightly.
  • Prep for BlendingPeel garlic and roughly chop all the roasted vegetables. For less heat, remove poblano seeds. Cut corn off the cob.
  • Blend the SalsaIn a food processor, pulse the tomatoes, peppers, onion, garlic, lime juice, and cilantro until chunky or smooth—your choice. Stir in the corn kernels. Season with salt to taste.
  • Chill & ServeLet sit for at least 15 minutes before serving, or chill for deeper flavor. The salsa gets better overnight!