6 ears of sweet corn
2 poblano (serrano) chiles
1/2 red onion
1/3 c. cilantro
1 tbsp lime juice
I bought all of the ingredients minus onion and lime juice at Sunflower Market and it was less than $5!
Boil or roast corn cobs. Dice veggies to desired size. Chop cilantro. I once again used my Vidalia Onion Chopper with the smaller dicer for the chiles, jalapenos and onion and it worked very well. When the corn is done cooking, let them cool and then cut the corn off the cob into whatever container you're going to use. Combine all ingredients and chill in the fridge for an hour before serving.
That's it!! And this is the final product...
Suggestions: Boil the corn cobs if you don't have time. I didn't look at the recipe until about an hour before the BBQ so I didn't have much of a choice. In my opinion, as well as the other party-goers, it was still delicious. Also, use fresh lime juice if you can because it gives it a really great flavor.
As indicated earlier, this salsa was a huge hit at the BBQ with both adults and kids! We also had a discussion of how it would be delicious to have in salads, wraps, eggs, etc. It would be a great thing to have in your fridge and include in many different recipes. I used the leftovers in a taco salad and it added some great flavor.
I hope you enjoy!