Use as an easy dip with corn chips or use as a topping for tacos, burritos or quesadillas. It’s also a delightful topping for grilled fish.
INGREDIENTS:
4 ears fresh corn, husks and silk removed
1/2 cup red onion, finely chopped
1/2 ripe tomato, seeded, and finely chopped
2 jalapeño peppers, finely chopped
1/4 cup roasted Poblano peppers, finely chopped
1/4 cup fresh cilantro
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
Salt
METHOD:
Bring a large pot of water over high heat. Add corn and boil for 3 minutes. Submerge corn in a large bowl of ice water. When the corn is cool enough to handle, cut it off the cob and transfer it to a large bowl.
Stir in red onion, tomato, jalapeño peppers, Poblano peppers, cilantro, lemon juice, and lime juice. Season to taste with salt. Refrigerate at least an hour before serving for the best flavor.
