Fresh corn kernels are pan roasted with poblano peppers to make this incredibly flavorful roasted corn salsa. Use the freshest corn you can find, and if possible, purchase it that day. It's perfect with chips, but can also be enjoyed spooned over grilled chicken for an epic taste of summer.
Slice the kernels from the corn. See notes and body of post for illustration.
Heat a 12” skillet over medium high heat. Add the butter and heat until it melts then foams. Add the corn and poblano peppers and toss to coat in the fat. Saute, stirring frequently, until the corn and peppers are soft, and bits of the corn are slightly charred, 10 minutes. Remove the skillet from heat and set aside to cool while you prepare the remaining ingredients.
Combine the tomatoes, red onion, jalapeno, and cilantro in a large bowl. Add the roasted corn, then season with salt and lime juice. Toss, then taste for seasoning. Adjust with salt and lime juice as needed.
Serve immediately with tortilla chips. Leftovers can be stored in a sealed container in the fridge for up to 5 days. This salsa is best enjoyed at room temperature.
Use fresh corn for best flavor - pick or purchase the day you make the recipe.
In a pinch, use frozen corn. Defrost then throughly dry with a tea towel before pan roasting.
For spicier salsa, double the jalapeños and keep the seeds.