This right here is going to be your new family favourite. Whether you serve it in big bowl with chips, top it on a piece of roasted fish or meat or use it in a burrito or taco filling. This salsa recipe is a celebration of sweet corn and those beautiful poblano peppers we see more and more at our local markets. Its healthy, vibrant and packed full of flavour. And like all recipes this is just a guideline to create and accommodate your own tastes. It works so well with additional ingredients like tomatoes, pineapple and avocado. Make it often and make it yours. But just make it! 

Serves 6

Ingredients

2 poblano peppers

1 jalapeno

4 or 5 ears of corn, husk and silk removed

2 c canned black beans, drained

4 Tbsp unsalted butter melted

1/4 tsp chili powder

pinch of cayenne pepper

salt and black pepper to taste

cup Handful of fresh cilantro chopped (about 1/4 )

cup ¼ large red onion finely diced (about ½ )

1 Tbsp red wine vinegar

4 Tbsp lime juice

5-6 dashes your favourite hot sauce

1 tsp sugar

1 tsp ½ salt

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place corn on the baking sheet and brush generously with melted butter. Season liberally with, chili powder, cayenne pepper, salt and black pepper. Add jalapeno and poblano peppers to baking sheet and drizzle tops with melted butter. Roast in oven for 10 minutes. Turn the corn and flip peppers over. Continue to roast another 10 minutes. Remove poblanos and jalapeno from oven and transfer to a bowl or large ziploc bag. Cover bowl tightly with plastic wrap. Let the peppers stand for 15-20 minutes. Turn corn and continue to roast another 10-15 minutes, or until golden and lightly charred.

You’ll notice the peppers have been filling the bowl or bag up with steam. That will make the next step easier. Use your fingers or a spoon to peel skin from the poblanos and jalapeno. Remove the stem, ribs and seeds and discard. Finely dice the peppers. Remove corn from oven and set aside for about 5 minutes. Cut kernels from cob. In a mixing bowl, combine red onions with red wine vinegar. Let marinate for 10 minutes or so. Add corn, diced peppers and remaining ingredients to the bowl. Stir to combine. Cover and refrigerate for 1 hour before serving for best flavour.