Charred Corn Salsa
Photo: Aubrie Pick; Styling: Fanny Pan; Props: Kelly Allen
Adapted from Gaby Dalkin’s book, What’s Gaby Cooking: Everyday California Food, this can double as a salad.
How to Make It
1
Heat a grill to high (450° to 550°). Brush chiles, corn, and onion with 1/2 tbsp. oil. Grill, turning as needed, until grill marks appear and onion is somewhat softened, 8 to 10 minutes. Let cool.
2
Peel, stem, and seed chiles and cut into large chunks. Cut corn kernels from cobs. Coarsely chop onion.
3
In a bowl, toss vegetables with lime juice, remaining 2 tbsp. oil, and salt and pepper to taste. To serve, stir in tomatoes, cilantro, and chives.
MAKE AHEAD Through step 3, chilled airtight up to 2 days.
Ingredients
2 large poblano chiles
4 large ears corn, shucked
½ red onion, peeled
2 ½ tbsp extra-virgin olive oil
2 large limes, juiced
Kosher salt and freshly ground pepper
1 ½ cups halved cherry tomatoes
1 cup packed cilantro leaves
2 tbsp chopped chives
Directions
1
Heat a grill to high (450° to 550°). Brush chiles, corn, and onion with 1/2 tbsp. oil. Grill, turning as needed, until grill marks appear and onion is somewhat softened, 8 to 10 minutes. Let cool.
2
Peel, stem, and seed chiles and cut into large chunks. Cut corn kernels from cobs. Coarsely chop onion.
3
In a bowl, toss vegetables with lime juice, remaining 2 tbsp. oil, and salt and pepper to taste. To serve, stir in tomatoes, cilantro, and chives.
MAKE AHEAD Through step 3, chilled airtight up to 2 days.
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