In my quest to update photos and redo posts (this one was originally SIX years ago!); part of the fun is actually making something I may have forgotten about. The best part is then being reminded again of just how much I love it too. That was this recipe for sure. I could honestly sit with a bowl of this Grilled Corn Salsa with Poblano Chiles, Cilantro and Honey and finish it off with a spoon (OK, true confession? Maybe I did.). It’s a mixture of several things I love separately…and I love them even more when blended together in this perfect summer offering.
For some reason I had never been inclined towards corn salsa before I made this recipe. I guess I’ve always liked a tomatillo or tomato based variety better and corn salsa just sounded bland or maybe because I wasn’t crazy about using the red bell peppers that I always saw in them (though I have gotten much better about eating red pepper!). But that has all changed. Was it the grilling of the corn or the honey or the lime…well who knows but I am NOT kidding about eating it from a spoon!
Corn was so inexpensive at the farmers market I bought a BUNCH of it…then was left trying to figure out what to do with it. When I was a young girl, one of our most favorite summer meals were the nights my Dad would stop by a roadside stand and bring home a couple dozen ears of corn (6 kids meant a LOT of corn was needed) and fresh Missouri tomatoes for dinner; that was it, no meat to get in the way of this feast. I say Missouri tomatoes because though I’ve had good tomatoes in North Carolina, nothing quite compares to the ones I had growing up. I live in Colorado where I love how it cools down at night but that same coolness and our 5280′ altitude just do not contribute to the tomatoes of yore. Or Missouri.
Anyway, I planned the same thing the other night and it was a wonderful feast but I still had some ears left to use and with neighbors coming over, margaritas on the menu and new bag of tortilla chips on the counter; it seemed the perfect time for a reboot of this amazing Grilled Corn Salsa with Poblano Chiles, Cilantro and Honey.
Combining sweet grilled corn with some minor heat from Poblano peppers, the freshness of cilantro and the surprise of honey (I love mixing honey with heat) is to die for; the onions give it a nice touch with a bit of crunch. Honestly it’s my old favorite that I love is my new one too.
I did get a handy little corn stripper to cute kernels off the corn cob that I don’t regret. It was inexpensive and did a great job; what a lifesaver.
You know the drill right? If it’s Thursday it must be Food Network day so be sure to check out more great recipes for #SummerSoiree after the recipe.
A fabulous summer salsa served with tortilla chips, fajitas, grilled chicken or tacos!
- 6 ears perfectly grilled corn, kernels removed
- 2 poblano chiles, grilled, peeled, seeded and finely diced
- 1 small red onion, finely diced
- 2 limes, juiced
- 1 tablespoon honey
- 4 tablespoons canola oil
- 1 tablespoon finely chopped fresh cilantro leaves
- Freshly ground black pepper
- Grilling corn is simple and I love the results; the husks hold the moisture; the corn sort of steams and the kernels are protected from burning.
- Preheat your grill; high heat.
- Place the corn, in their husks, on the grill over direct heat. Turn occasionally, cooking about 15-20 minutes total. The husks will be charred but the corn inside will be tender and moist.
- Remove the husks from the grill and allow to rest and cool down. Remove the husks and silks from the corn; remove the kernels from the cob. If I'm grilling corn for eating from the cob, I use a towel or oven mitt to remove the husks after five minutes for serving hot.
- To cook the poblano chiles, rub with some vegetable oil and put directly on the grill. They will char on the outside; that's OK, their skin is going to be peeled off. After they do char and cook down a bit, remove from the grill and put into a plastic bag or tightly covered bowl for 15 minutes. Remove and rub the skin off. clean out membranes and seeds and chop.
- Combine the corn, chiles, onion, lime juice, honey, oil and cilantro in a medium bowl and season with salt and pepper. Let the salsa sit at room temperature for at least 30 minutes before serving.
Can be made 8 hours in advance and refrigerated. Bring to room temperature before serving.
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