Mexican Grilled Poblano and Corn Salsa

Introduction

Fire up your Arteflame grill for this smoky, flavorful Mexican Grilled Poblano and Corn Salsa. The fire-grilled poblano peppers and charred sweet corn combine perfectly with fresh lime, bright cilantro, and crumbled cheese for the ultimate topping or side dish. This salsa is bold, colorful, and packed with deep, flame-kissed flavor.

Ingredients

• 3 poblano peppers
• 2 ears of corn, husked
• 1/2 red onion, finely chopped
• 1 clove garlic, minced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup crumbled cotija cheese
• 2 tablespoons butter

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins.
2. Place the napkins in the grill and stack firewood over them.
3. Light the napkins and allow the fire to build.
4. Wait about 20 minutes for the cooktop to heat up and create a perfect grilling surface.

Step 2: Grill the poblano peppers

1. Place the poblano peppers directly on the flat-top cooktop near the center where the heat is strongest.
2. Turn them occasionally until the skin is charred and blistered on all sides (about 6-8 minutes).
3. Remove from the grill and place in a bowl, covering it lightly with a plate to steam for 10 minutes.

Step 3: Grill the corn

1. Spread butter over the ears of corn.
2. Place the corn on the flat cooktop near the hot center and turn every 2 minutes until charred and cooked through (total of about 8-10 minutes).
3. Remove from the grill and let it cool for 5 minutes.

Step 4: Prepare the salsa

1. Peel the charred skin off the poblano peppers, remove seeds, and finely chop.
2. Cut the corn kernels from the cob using a sharp knife.
3. Mix the chopped poblanos, corn, red onion, garlic, cilantro, lime juice, salt, and pepper in a bowl.

Step 5: Finish and serve

1. Gently fold in the crumbled cotija cheese.
2. Taste and adjust seasoning if needed.
3. Serve warm or at room temperature with grilled meats, tacos, or as a flavorful topping.

Tips

• Use firewood with mild smoke flavor like oak or hickory to enhance the taste of the salsa.
• For extra smokiness, leave poblano peppers on the heat a bit longer before steaming them.
• If you prefer extra heat, mix in finely chopped jalapeño.
• Make this salsa ahead of time for even deeper flavor as it sits.

Variations

• Spicy Version: Add one charred serrano or jalapeño to the mix for extra heat.
• Sweet and Spicy Mango: Mix in 1/2 cup diced mango for a delicious contrast to the smoky flavors.
• Avocado Crema: Stir in mashed avocado for a creamy texture.
• Black Bean Poblano Salsa: Add 1/2 cup grilled black beans for extra protein.
• Tomatillo Twist: Substitute one roasted tomatillo for a tangy kick.

Conclusion

Mexican Grilled Poblano and Corn Salsa is a perfect side or topping for your favorite grilled meats. The fire-grilled flavors make all the difference, and when cooked to perfection on the Arteflame grill, this salsa reaches a whole new level of smoky goodness. Serve it with tacos, grilled meats, or chips for a dish that will be the star of any meal.

Best Pairings

• Grilled steak or chicken
• Warm tortillas or tacos
• Homemade guacamole and chips
• Cold Mexican beer or a margarita