1/2 cup finely diced red onion (from about ½ small onion)
1 medium poblano chile, minced (about 1/2 cup)
2 small tomatoes, chopped (about 1 cup)
2 canned chipotles in adobo, seeded and minced
3 tablespoons fresh lime juice
1/3 cup chopped fresh cilantro
How to Make It
Warm oil in a medium skillet over medium-high heat. Add corn, sprinkle with salt, and cook, stirring occasionally, until tender and beginning to turn golden, about 3 minutes. Add onion and poblano and cook, stirring, until corn starts to brown and onion and poblano soften, 2 to 3 minutes. Transfer to a medium bowl. (Alternatively, grill corn before removing kernels from ear. Slice onion and grill before dicing. Grill poblano, turning, until charred; remove skin and dice.)
When corn mixture has cooled, fold in tomatoes, chipotles, lime juice, and cilantro. Season with salt and pepper. Serve or cover and refrigerate for up to 1 day to allow flavors to develop.
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