Grilled New Mexico Poblano Corn Salsa on Arteflame

Introduction

This Grilled New Mexico Poblano and Corn Salsa is a smoky, vibrant, and fresh dish that captures the spirit of the Southwest. Charred poblano peppers and flame-grilled corn are the heart of this deeply flavorful salsa. Grilled entirely on the Arteflame Grill, this dish harnesses the natural wood fire to create layers of depth with zero pots and pans—just pure flavor seared to perfection. Serve it on tacos, with steak, or as a stand-alone side that sizzles with New Mexico flair.

Ingredients

• 4 large poblano peppers
• 3 whole ears of corn, husks removed
• 1/2 red onion, finely diced
• 2 cloves garlic, minced
• 1 jalapeño, finely chopped (optional, for heat)
• 1/3 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tbsp butter (for grilling)
• Salt and black pepper to taste

Instructions

Step 1: Fire Up the Arteflame Grill

1. Soak three paper napkins in vegetable oil.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Stack dry firewood over the napkins.
4. Light the napkins and let the fire develop.
5. Wait about 20 minutes until the cooktop is evenly hot and ready to grill.

Step 2: Grill the Poblano Peppers and Corn

1. Place the poblano peppers and corn directly on the flat cooktop griddle near the high heat zone.
2. Turn the peppers with tongs until blistered and charred on all sides (about 8–10 minutes).
3. Roll the corn periodically to char evenly (about 10–12 minutes).
4. Remove them to a wooden board to cool.

Step 3: Prepare the Ingredients

1. Once poblano peppers are cool, peel off the charred skin, remove seeds, and dice the flesh.
2. Use a knife to cut the grilled corn kernels off the cobs.

Step 4: Mix the Salsa

1. On the cooler outer griddle zone, melt 2 tbsp of butter.
2. Add minced garlic and stir for 30 seconds until fragrant.
3. Combine grilled poblanos, corn, garlic, red onion, jalapeño, cilantro, lime juice, salt, and pepper.
4. Mix everything directly on the cooktop or transfer briefly to a bowl for presentation.

Tips

• Use butter instead of olive oil for a richer, fuller flavor.
• Poblano skins peel easier if you place charred peppers in a bowl covered with foil or wrap them in foil for 5 minutes to steam.
• Move ingredients towards the cooler edge of the griddle to avoid overcooking while other items finish.
• This salsa improves in flavor after resting for 15 minutes.
• You can serve this warm or at room temperature.

Variations

1. Sweet Heat Salsa: Add a grilled peach, finely chopped, for sweetness and balance.
2. Tomato Blend: Toss in diced grilled cherry tomatoes for acidity and juicy contrast.
3. Chipotle Infusion: Mix in 1 tsp of chipotle in adobo for a smoky, spicy kick.
4. Cheesy Kick: Add crumbled cotija cheese after grilling for a creamy finish.
5. Black Bean Boost: Stir in grilled black beans for added protein and texture.

Best pairings

• Grilled skirt steak (reverse-seared)
• Smoked chicken tacos
• Fresh tortilla chips
• Grilled salmon
• Chilled Mexican lager or margaritas

Conclusion

Grilled entirely on the Arteflame, this New Mexico Poblano and Corn Salsa elevates any spread with bold, charred flavor and bright fresh ingredients. It’s the perfect representation of how grilling can create complex, delicious dishes without any fuss or cleanup. Whether you scoop it with chips or spoon it over grilled meats, this salsa brings the taste of New Mexico to your plate.