Friday, June 24, 2011

Mesquite Charred Corn & Poblano Salsa

This recipe is for a cold salsa made with mesquite smoked fresh corn, poblano peppers, garlic, fire roasted tomatoes, cilantro & spices. I added chipotle in adobo sauce for ours, we like it a little kicked up!

This recipe requires the following ingredients:

  • 4 ears of fresh corn
  • 2 large poblano peppers
  • canola or olive oil
  • 1 pod of garlic
  • 2 Tsp mesquite liquid smoke
  • 2 Tablespoons chopped cilantro
  • 1/2 cup chopped red onion
  • 1 15oz can chopped fire roasted tomatoes, or fresh if you have them
  • 3 chipotle peppers in adobo sauce (leave out if you don't like the heat!)
  • 1 tsp Texas Chili Blend, or your favorite chili powder
  • 1 lime, juiced
  • 1 cup mesquite wood chips
  • salt to taste
Mesquite Charred Corn & Poblano Salsa

  • Shuck & remove silks from corn, rinse corn & poblano peppers & pat dry
  • Rub corn & poblano peppers with oil, place in plastic zip bag with 1 tsp mesquite liquid smoke
  • Let rest in fridge for 1 hour
  • Soak mesquite wood chips in hot water with 1 tsp mesquite liquid smoke added . Soak 1 hour
  • Drain wood chips. Heat gas or charcoal grill to high heat. Place wood chips in smoker box.
  • Rub oil on outside of garlic pod
  • When smoke is present, remove garlic & poblano peppers from plastic bag & place on center of grill
  • Turn center burner to medium low to char for 2 minutes on each side, this should char the flesh, if not leave it several more minutes until it is charred
  • Once the pepper is black, turn off center burner & cook corn & peppers over indirect heat to continue the smoking process
  • Place garlic beside corn to smoke
  • Limit how much the grill is open to retain the most smoke you can.
  • Smoke for 15 more minutes at low heat
  • Remove from grill on to a heat proof dish & let it cool on the kitchen counter.

  • When corn has cooled to touch, remove corn from the cob by standing it on the flat end in a large bowl.
  • Begin with knife at the top & cut from the cob, turning after each cut.  
  • Continue to cut until all corn is off

  • Poblano peppers will char black, then you need to remove the charred skins, veins & seeds. Try to remove as much as possible.
  • Slice into small strips, then chop into bite size pieces.
  • Add to corn in bowl

  • Roasted garlic will squeeze out of the papery skins without much effort
  • Discard the papery skins then chop or mash & add garlic to salsa

  • To the corn, poblanos, & garlic, add the chopped red onions, tomatoes, cilantro,chopped chipotles in adobo sauce & seasonings
  • Add salt to taste.
  • Finish by squeezing the juice of the lime over the dip
  • Stir well to blend
  • Cover with plastic wrap & place in fridge to chill at least 1 hour for the full flavor blend.
  • Serve with your favorite chips. Great on taco's or burritos. Also a great topping for taco salads

No comments:

Post a Comment