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.
The Lemon Bowl: Pesto Pasta Salad with Green Beans and Corn
Devour: Fire Up the Grill for a Mexican Grilled Corn Fiesta
Feed Me Phoebe: Sweet and Spicy Gluten-Free Corn Pasta with Ricotta and Chives
Creative Culinary: Grilled Corn Salsa with Poblano Chiles, Cilantro and Honey (that’s me!)
TasteBook: Esquites (Mexican-Style Corn Salad)
Elephants and the Coconut Trees: Corn, Pluot and Grape Salad
Napa Farmhouse 1885: A Cornucopia of Corn Recipes For Summer
Healthy Eats: 7 Summer Salads That Put a New Spin on Corn
In Jennie’s Kitchen: Easy Homemade Creamed Corn
FN Dish: If You Cook Any Corn This Summer, Make It One of These 5-Star Recipes