Description
This recipe transforms simple ingredients into a vibrant side dish by combining charred corn kernels with a creamy, smoky avocado-poblano drizzle. It’s easy enough to prepare on a busy weeknight yet sophisticated enough to impress at a gathering.
Ingredients
Scale
- 3 cups fresh or frozen corn kernels, thawed
- 1 large poblano pepper
- 1 medium red bell pepper, finely diced
- 1/2 small red onion, finely diced
- 1 jalapeño, deseeded and minced
- 1 large ripe avocado, pitted and peeled
- 4 tablespoons fresh lime juice, divided
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1/2 cup fresh cilantro, chopped, plus extra for garnish
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 2–4 tablespoons water, as needed for consistency
Instructions
- Char the Corn Kernels: Cook the fresh or thawed corn kernels in a preheated cast-iron skillet or grill basket over medium-high heat for 8 to 12 minutes, stirring occasionally, until tender with visible charred spots. Transfer the charred corn to a large mixing bowl and allow to cool slightly.
- Char and Prepare the Poblano: Char the poblano pepper under a broiler or over a gas flame until the skin is blistered and blackened on all sides. Transfer to a heatproof bowl, cover tightly with plastic wrap to steam for 10 to 15 minutes, then peel off the skin, remove the stem and seeds, and finely dice the flesh. Reserve 1 tablespoon of the diced poblano for garnish.
- Combine Salsa Base Ingredients: Add the cooled charred corn, finely diced red bell pepper, finely diced red onion, and minced jalapeño to the large mixing bowl. Add most of the chopped cilantro, reserving a small pinch for garnish when serving. Gently toss the corn mixture to combine evenly.
- Prepare Smoky Avocado Drizzle: In a food processor or blender, combine the avocado flesh, the remaining diced poblano pepper, 3 tablespoons of lime juice, ground cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons of water. Blend until very smooth and creamy, scraping down the sides as necessary. Add up to 2 additional tablespoons of water, one at a time, until the drizzle reaches a thick, pourable consistency. Adjust seasoning with extra salt or lime juice if needed.
- Dress the Corn Salsa Mixture: Pour the extra virgin olive oil and the remaining 1 tablespoon of lime juice over the corn and vegetable mixture. Season with additional salt and pepper to taste; toss gently to coat all ingredients evenly.
- Serve and Garnish: Transfer the corn salsa mixture to a wide, shallow serving bowl. Generously drizzle the creamy Smoky Avocado-Poblano Drizzle over the top, creating visible ribbons. Garnish by sprinkling the reserved diced charred poblano and the final pinch of fresh cilantro over the sauce.
Notes
To achieve a milder flavor, rinse the diced red onion briefly under cold water before adding. If time is short, skip charring the poblano, but note that roasting enhances the flavor depth significantly. For a creamy consistency in the drizzle, add water one tablespoon at a time until you reach the desired texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg