Sweet Corn Salsa with Roasted Poblano – Easy Summer Side

There’s something incredibly satisfying about making a dish that feels both vibrant and comforting—especially when it comes together in minutes and tastes like a burst of sunshine. This Sweet and Smoky Corn Salsa with Roasted Poblano is exactly that kind of dish. It’s bright, fresh, and just the right balance of smoky, sweet, and spicy. Think of it as your go-to summer recipe, though I’ll admit—I’ve made this in every season, and it never fails to steal the show.

This salsa is inspired by the street corn vendors I grew up watching at local festivals, where the corn was roasted to smoky perfection, seasoned with lime and salt, and handed over piping hot. While this version uses frozen white corn for convenience, roasting the poblano pepper adds a deep, toasty flavor that gives the salsa its signature warmth. And the freshness from lime, lemon, red onion, and cilantro keeps everything light and zingy.

I first made this corn salsa on a whim during a busy weekday, needing something quick to serve with grilled chicken. What started as a side dish quickly became the main event. Everyone kept going back for seconds, and before I knew it, the bowl was scraped clean. Since then, it’s become a staple in our house—whether we’re entertaining guests or just making a casual weeknight dinner.

If you’re someone who loves layering flavor and texture without spending hours in the kitchen, this recipe is for you. The sweetness of the corn pairs beautifully with the earthy poblano and the bright acidity of lime and lemon juice. It’s incredibly versatile too: serve it with tortilla chips, spoon it over rice bowls, or tuck it into tacos. It’s the kind of dish that gets better the longer it sits, making it perfect for meal prep or make-ahead dinners.

And let’s be real—anything that gets rave reviews, comes together with just a handful of ingredients, and tastes like it took way more effort than it did is a recipe worth keeping in your back pocket.

Why You’ll Love This sweet corn salsa Recipe

There are so many reasons why this corn salsa deserves a permanent spot in your weekly rotation. Whether you’re looking for a crowd-pleasing appetizer or a quick way to jazz up dinner, this dish delivers flavor, ease, and flexibility.

First, it’s incredibly easy to make. With just a few simple steps—cook the corn, roast the poblano, chop a few aromatics, and mix—it’s done in under 30 minutes. No fancy equipment, no long ingredient list, and absolutely no stress. You don’t even need to thaw the corn in advance. If you’re new to cooking or just short on time, this recipe is the ultimate confidence booster.

Second, it’s packed with bold, balanced flavors. The frozen white corn provides a subtle sweetness that’s beautifully offset by the charred, smoky poblano. The red onion adds crunch and a bit of sharpness, while the cilantro gives it a fresh, herbal lift. And that splash of lime and lemon juice? It brightens everything and ties the whole dish together. Each bite is crunchy, juicy, spicy, and fresh all at once.

This recipe is also totally customizable. Want more heat? Toss in an extra jalapeño. Prefer it extra zesty? Add another squeeze of lime. You can even stir in black beans or avocado for a heartier twist. It’s naturally gluten-free, dairy-free, and vegan, making it ideal for all kinds of dietary preferences.

Best of all, it’s family-friendly. Kids love the sweet crunch of corn, and the spice level is easy to adjust to suit everyone’s tastes. It’s also a great way to sneak in veggies and introduce new flavors without overwhelming picky eaters.

In short, it’s fresh, flavorful, and fabulously easy—and once you make it, you’ll find yourself looking for excuses to serve it with just about everything.

Health Benefits of this sweet corn salsa

While this corn salsa might feel like an indulgent treat thanks to its bold flavors, it’s actually packed with nutrients that can support a healthy, balanced diet. Each ingredient brings something to the table—not just in taste, but also in terms of health benefits.

Let’s start with corn. White corn is not only sweet and delicious, but also a good source of fiber, which aids digestion and helps keep you feeling full. It’s naturally gluten-free and provides a solid dose of complex carbohydrates that give you long-lasting energy. Corn also contains antioxidants like lutein and zeaxanthin, which are great for eye health.

The poblano pepper adds more than just smoky depth—it’s also rich in vitamin C, a powerful antioxidant that supports immune function and skin health. When roasted, the pepper develops a soft, earthy flavor, making it easier to digest for those who find raw peppers too sharp or acidic.

Cilantro is another star player, offering a refreshing brightness along with a range of vitamins and minerals. It’s known for its anti-inflammatory properties and is high in vitamin K, which supports bone health and proper blood clotting.

Red onion not only gives the salsa its beautiful color and crunch, but it’s also loaded with antioxidants, particularly quercetin, which has anti-inflammatory and antihistamine properties. Onions are known to support heart health and help regulate blood sugar levels.

The jalapeño contributes a spicy kick while also delivering capsaicin, a compound with metabolism-boosting and pain-relieving properties. Capsaicin has even been studied for its potential to aid in weight management and reduce inflammation.

Lime and lemon juice, aside from adding brightness and tang, are excellent sources of vitamin C and citric acid, which can enhance mineral absorption and support digestion. They also help balance the salsa’s flavors without needing added sugar or fat.

And let’s not forget how hydrating this dish is. With water-rich ingredients and no added oils or creamy dressings, this salsa is light and refreshing—perfect for warm days or when you’re looking for something clean and energizing.

Altogether, this corn salsa is a delicious way to get more fiber, antioxidants, and essential nutrients into your diet. It’s proof that healthy eating doesn’t have to be bland or complicated.

Preparation Time, Servings, and Nutritional Information

Time is precious, especially on busy days when you’re juggling work, family, and a million other things. That’s why this recipe is a total win—it’s quick, efficient, and satisfying. Here’s exactly what to expect when planning your kitchen time.

Total Time:
Preparation: 15 minutes
Cooking: 10 minutes
Cooling and Assembly: 5 minutes
Total: 30 minutes

Servings:
This recipe makes approximately 4 to 6 generous servings, depending on how you serve it. As a dip or side, it comfortably feeds 6. As a topping for tacos, bowls, or salads, plan on about 4 servings.

Nutritional Information (Per Serving):
Calories: 110
Protein: 3g
Carbohydrates: 22g
Fiber: 3g
Fat: 2g
Sugar: 4g
Sodium: 220mg
Vitamin C: 30% of daily value
Vitamin A: 8% of daily value
Iron: 6% of daily value

This salsa is light but satisfying, with natural sweetness and zero processed ingredients. It’s low in fat and calories, making it an excellent option for those watching their intake. The sodium level is moderate and can easily be adjusted based on how much salt you add at the end. If you’re serving it with chips or a salty main, consider using less.

This recipe strikes that sweet spot between wholesome and flavorful. It won’t weigh you down, and it complements both hearty and light meals with ease.

Ingredients List of this sweet corn salsa

One of the best things about this recipe is its short and simple ingredient list. Each item plays an important role in the final flavor, and most of them are pantry or fridge staples—making this recipe super accessible, even on a weeknight.

Here’s what you’ll need:

16 oz frozen white corn kernels
Frozen corn is not only convenient, but it’s also harvested at peak ripeness and flash-frozen, which helps preserve its sweetness and texture. Using white corn offers a naturally sweet, mild flavor that pairs perfectly with the smoky poblano and bright citrus.

1 poblano pepper, stemmed, roasted, and chopped
Poblano peppers are mild and earthy with just a whisper of heat. When roasted, they take on a slightly charred, smoky flavor that gives this salsa its signature depth.

⅓ cup fresh cilantro, chopped
Cilantro adds a fresh, citrusy lift that balances the richness of the roasted poblano and sweet corn. Use the tender leaves and stems for maximum flavor.

½ red onion, finely chopped
Red onion brings crunch and a sharp bite to the salsa. It also adds color and contrast to the yellow and green tones of the other ingredients.

1 jalapeño pepper, finely diced
This adds a gentle kick. If you like more heat, leave the seeds in. For a milder salsa, remove them before dicing.

2 tablespoons lime juice (fresh or bottled)
Lime juice brightens everything and enhances the other flavors. Fresh is always best, but bottled works just fine in a pinch.

1 tablespoon lemon juice (fresh or bottled)
The lemon juice provides a different kind of citrusy sharpness that pairs beautifully with the lime and boosts the overall acidity.

Salt, to taste (approximately ½ teaspoon recommended)
Salt ties everything together and amplifies each flavor. Start with ½ teaspoon, taste, and adjust as needed based on your preference.

Each of these ingredients complements the others beautifully, creating a salsa that’s rich in texture, balanced in flavor, and completely satisfying. And the best part? You can find all of them at any grocery store—no specialty items required.

Step-By-Step Cooking Instructions of this sweet corn salsa

Making this Sweet and Smoky Corn Salsa with Roasted Poblano is as easy as it gets, but the flavors are so rich and layered that your guests will think you spent way more time on it than you actually did. Follow these step-by-step instructions to get the perfect texture and balance every time. Even if you’re new to cooking, don’t worry—each step is beginner-friendly, and I’ll guide you through exactly what to look for along the way.

Step 1: Prepare the Frozen Corn

Start by cooking the frozen corn according to the package instructions. Most frozen corn can be either microwaved or simmered briefly on the stovetop.

Stovetop Method (Recommended for best texture):

• Pour the frozen corn into a medium saucepan.
• Add about ¼ cup of water.
• Heat over medium heat for 5–7 minutes, stirring occasionally, until the corn is fully heated through and plump.
• Drain the corn well to remove any excess moisture. Let it cool slightly before mixing with other ingredients.

Microwave Method (Quickest option):

• Place corn in a microwave-safe bowl.
• Add a tablespoon of water and cover loosely with a lid or microwave-safe plate.
• Microwave on high for 3–4 minutes or until hot.
• Drain and set aside to cool for a few minutes.

Letting the corn cool slightly helps prevent the fresh ingredients like cilantro and red onion from wilting or becoming soggy when mixed.

Step 2: Roast the Poblano Pepper

Roasting the poblano is key to unlocking its smoky, deep flavor. You have two options: roasting over an open flame or broiling in the oven. Either way, the goal is to blister and blacken the skin so it peels off easily.

Open Flame Method (Best flavor):

• Using tongs, hold the poblano directly over a gas burner set to medium-high.
• Rotate every 20–30 seconds until the skin is evenly blistered and blackened on all sides.
• Transfer to a bowl and cover with a lid or wrap with foil to let it steam for 5–10 minutes. This loosens the skin.
• Once cooled, rub off the charred skin using your hands or a paper towel. Remove the stem and seeds, then finely chop the pepper.

Broiler Method (Oven alternative):

• Preheat your broiler on high and position a rack near the top.
• Place the whole poblano pepper on a baking sheet.
• Broil for 7–10 minutes, turning every few minutes until all sides are charred and blistered.
• Proceed with the same steaming and peeling steps as above.

Don’t worry if a few bits of charred skin remain—that adds to the flavor.

Step 3: Dice and Chop the Fresh Ingredients

While the corn and poblano are cooling, prepare the rest of the salsa ingredients.

Chop the red onion:

• Peel and finely dice ½ of a medium red onion.
• Aim for small, uniform pieces so the onion doesn’t overpower the other flavors.

Mince the jalapeño:

• Slice the jalapeño in half lengthwise and remove the seeds if you prefer a milder salsa.
• Dice the pepper as finely as possible.
• If you’re unsure about the spice level, start with half and taste before adding more.

Chop the cilantro:

• Measure out about ⅓ cup of loosely packed fresh cilantro leaves.
• Chop finely, including the tender stems—they’re full of flavor.

Step 4: Mix Everything Together

Now comes the fun part—assembling the salsa.

In a large mixing bowl, combine the following:

• Cooked and cooled white corn
• Chopped roasted poblano pepper
• Finely chopped red onion
• Minced jalapeño
• Chopped fresh cilantro

Add citrus juices:

• Pour in 2 tablespoons of fresh or bottled lime juice.
• Add 1 tablespoon of lemon juice for an added bright, acidic note.

Season with salt:

• Start with ½ teaspoon of salt and stir everything together gently.
• Taste and adjust the salt, lime, or jalapeño based on your preferences.

Mix well to ensure that the flavors are evenly distributed. The salsa should be colorful, with flecks of green, red, and golden yellow throughout.

Step 5: Chill or Serve Immediately

This salsa is delicious served right away, but chilling it for about 20–30 minutes in the fridge allows the flavors to meld beautifully.

If serving immediately:

• Transfer to a serving bowl and garnish with a bit of extra cilantro if you like.
• Serve with tortilla chips, spoon it over grilled chicken or fish, or use it to top off tacos and burrito bowls.

If chilling:

• Cover the bowl with plastic wrap or a tight-fitting lid.
• Refrigerate for at least 30 minutes to enhance the flavor.
• Stir before serving and taste again to see if it needs an extra squeeze of citrus or a pinch of salt.

Optional Add-ins and Variations

You can absolutely make this recipe your own by adding a few extras or swapping ingredients based on what you have on hand.

Optional Add-ins:

• 1 avocado, diced – adds creaminess and a buttery texture
• ½ cup black beans – for added protein and heartiness
• ¼ teaspoon cumin – for an earthy, spiced flavor
• Chopped cherry tomatoes – adds a burst of color and juiciness

Swaps and substitutions:

• No red onion? Use green onion or white onion for a milder flavor.
• No poblano pepper? Try a roasted red bell pepper for sweetness, or a mild Anaheim chili.
• No cilantro? Fresh parsley can work in a pinch, though the flavor will be slightly different.

Now that your salsa is ready, let’s talk about the best ways to enjoy it.

How to Serve this sweet corn salsa

This salsa is as versatile as it is delicious. It’s one of those dishes you can dress up for a party or casually enjoy with a weeknight meal. No matter how you serve it, the flavors always shine.

As a dip:
Serve with your favorite tortilla chips—classic corn chips pair especially well. For a lighter option, try it with sliced cucumbers, bell pepper strips, or baked pita chips.

On tacos:
Spoon the salsa over soft chicken or beef tacos to add crunch and freshness. It works especially well with grilled or shredded meat, balancing richness with acidity.

In rice bowls:
Layer the salsa over a bed of brown or white rice, with grilled chicken, black beans, and avocado for a quick and satisfying bowl.

With grilled meats:
It’s a perfect match for grilled chicken, steak, or fish. Spoon it over the top just before serving to add a pop of color and a burst of flavor.

As a salad topping:
Sprinkle it over a fresh green salad in place of croutons or heavy dressings. The salsa brings brightness, texture, and a ton of flavor.

As a side dish:
Serve it as a refreshing side alongside burgers, wraps, kebabs, or even scrambled eggs at brunch.

There’s really no wrong way to serve it—it complements so many dishes and adds an instant upgrade to any plate.

Pairing Suggestions

Pairing this salsa with the right main dish or drink can elevate the entire meal experience. Because it has elements of sweetness, smoke, spice, and acidity, it plays nicely with both bold and light flavors.

Main dish pairings:

• Grilled Chicken Thighs: Juicy, lightly seasoned grilled chicken is a perfect canvas for the bold flavors of the salsa.
• Lemon-Herb Chicken Breasts: The citrus in the chicken mirrors the lime and lemon in the salsa, tying everything together beautifully.
• Turkey or Chicken Burgers: Use the salsa as a topping instead of ketchup or mustard for a flavorful twist.
• Beef or Chicken Kebabs: Serve on the side or directly over the skewers for a colorful, zesty touch.
• Grilled Fish (like tilapia or cod): The salsa adds a refreshing contrast to the tender, flaky fish.

Starch pairings:

• Cilantro-lime rice: Complements the flavors in the salsa and makes a great base for bowls.
• Warm corn tortillas or flatbread: Scoop the salsa directly with warm, soft bread.
• Quinoa or couscous: Adds a nutty, protein-rich base that lets the salsa shine.

Beverage pairings (non-alcoholic):

• Sparkling lime water or lemon iced tea: These beverages complement the citrus notes in the salsa and refresh the palate.
• Cucumber-mint cooler: A soothing drink that balances out the heat of the jalapeño.
• Agua fresca with watermelon or pineapple: The sweet and fruity notes pair beautifully with the smoky poblano and tangy lime.

Whether you’re building a whole meal around this salsa or simply serving it as a snack, these pairings will help round out the flavors and keep your menu cohesive and delicious.

Storage, Freezing & Reheating Instructions of this sweet corn salsa

One of the many things that makes this Sweet and Smoky Corn Salsa a total winner is how well it holds up after it’s made. Whether you’re preparing it in advance for a gathering or storing leftovers for later in the week, this salsa is incredibly low-maintenance. Let’s break down the best ways to store, freeze, and (if needed) reheat or refresh this dish so it stays tasting its best.

How to Store in the Refrigerator

If you’re planning to make this salsa ahead of time, you’re in luck. The flavors actually improve as they sit, making this a perfect make-ahead recipe.

Refrigerator Storage Tips:

• Transfer the salsa to an airtight container. A glass or BPA-free plastic container with a tight lid works best to lock in freshness.
• Store in the refrigerator for up to 4 days. After that, the cilantro and onion may start to soften, and the texture won’t be quite as crisp.
• Before serving leftovers, give the salsa a quick stir and taste it. Sometimes an extra squeeze of lime or a pinch of salt can bring it back to life.

If the salsa releases some liquid after sitting, don’t worry—that’s totally normal. Just stir it back together and drain off a little liquid if you prefer a thicker consistency.

Can You Freeze Corn Salsa?

Technically, yes—but with a few caveats. While the corn and roasted poblano hold up well in the freezer, fresh herbs and onions can become soft or lose their flavor over time. So if you’re planning to freeze the salsa, consider making a modified version.

Freezing Instructions:

• Prepare the salsa without the fresh cilantro and red onion. These can be added fresh after thawing.
• Let the salsa cool completely before freezing.
• Transfer it to a freezer-safe container or resealable freezer bag. Flatten the bag slightly for easy stacking and faster thawing.
• Label with the date and use within 2 months for the best flavor and texture.

To use after freezing:

• Thaw in the refrigerator overnight.
• Once thawed, stir well and add freshly chopped red onion and cilantro before serving.
• Taste and adjust seasoning as needed.

Reheating Notes (If Using in a Hot Dish)

While this salsa is meant to be enjoyed cold or at room temperature, there may be times when you want to incorporate it into a hot dish—like folding it into cooked rice, using it in a warm taco filling, or adding it to sautéed vegetables.

In those cases, you can lightly warm it in a skillet over low heat for 2–3 minutes. Just enough to heat it through without cooking the fresh elements too much. Keep in mind that the lime and lemon juices may become more mellow when heated, so you might want to refresh the flavor with a little extra citrus at the end.

Common Mistakes to Avoid in this sweet corn salsa

Even though this recipe is incredibly straightforward, a few small missteps can affect the overall flavor and texture of the salsa. Here are the most common pitfalls and how to avoid them, so your salsa comes out perfect every time.

Using Too Much or Too Little Salt

Salt is the magic ingredient that brings all the other flavors together. Adding too little can make your salsa taste flat, while too much can overwhelm the fresh ingredients.

Tip: Start with a conservative amount—about ½ teaspoon—then taste and adjust as needed. Remember that if you’re serving it with salty chips or a seasoned protein, you might want to go lighter on the salt.

Not Roasting the Poblano Properly

Roasting the poblano until it’s blistered and slightly charred is what gives this salsa its signature smoky depth. Skipping this step or under-roasting it will leave you with a more raw, grassy flavor that doesn’t quite hit the same notes.

Tip: Don’t be afraid to get some nice char on the skin. You’ll be peeling most of it off anyway, and a little leftover blackened skin adds great flavor.

Overcooking the Corn

While it’s important to heat the frozen corn fully, overcooking it can make it mushy and watery.

Tip: Follow package directions and err on the side of slightly undercooked, as the corn will continue to soften slightly as it cools.

Skipping the Cooling Step

Mixing hot corn directly with fresh herbs and onion can wilt them and dull their crispness.

Tip: Let the corn cool for at least 5–10 minutes after draining before combining with the rest of the ingredients. This will help keep everything fresh and vibrant.

Not Tasting Before Serving

This salsa is highly dependent on balance—sweetness from the corn, smokiness from the poblano, brightness from the citrus, and heat from the jalapeño. If one element is off, it can throw off the whole dish.

Tip: Always taste before serving. Adjust lime juice, salt, and spice levels to your liking. Fresh citrus can vary in acidity, so you might need a little more or less depending on the batch.

By keeping these simple tips in mind, you’ll ensure that your corn salsa is flavorful, fresh, and just the right texture every single time.

Pro Tips of this sweet corn salsa

Whether you’re making this salsa for the first time or you’ve already added it to your recipe rotation, these extra tips can help you elevate the dish and customize it to fit your preferences or needs.

Tip 1: Use Fire-Roasted Corn for Extra Flavor

If you can find frozen fire-roasted corn at your grocery store, use it—it’s a total game-changer. The charred bits add even more depth to the flavor and make the salsa taste like it came straight from a backyard grill.

Tip 2: Drain Excess Liquid Before Serving

Corn and citrus juices can release extra moisture over time. If the salsa has been sitting for a while, you may want to drain off a bit of the liquid before serving to keep it from becoming watery.

Tip 3: Add a Crunchy Element

For extra texture, consider mixing in something crunchy right before serving—like toasted pumpkin seeds (pepitas) or crushed tortilla chips. These give the salsa a fun, unexpected bite.

Tip 4: Turn It Into a Meal

To make this salsa a complete meal, mix it with cooked quinoa or brown rice and add protein like grilled chicken, shrimp, or tofu. It becomes a hearty, nutritious grain bowl that’s ready in minutes.

Tip 5: Make It Ahead—but Add Cilantro Fresh

If you’re prepping this salsa in advance for an event, mix everything except the cilantro. Add the chopped cilantro just before serving for the freshest flavor and brightest color.

These pro tips can help you customize your corn salsa based on what’s in your pantry or fridge, your taste preferences, or the occasion. Whether you’re serving a crowd or meal-prepping for the week, these little upgrades go a long way.

Frequently Asked Questions (FAQs)

Even though this sweet corn salsa is pretty simple to make, a few common questions pop up—especially if you’re making it for the first time or adapting it to suit your needs. Here are some answers to the most frequently asked questions about this recipe.

Can I use canned corn instead of frozen?

Yes, you can substitute canned corn if that’s what you have on hand. Be sure to drain and rinse it well to remove any excess sodium or preservatives. For best flavor, sauté it in a hot, dry skillet for a few minutes to get some caramelization before adding it to the salsa.

What if I don’t like cilantro?

Cilantro can be polarizing, and if it’s not your thing, you can leave it out or substitute fresh parsley. While the flavor will be slightly different, it will still be delicious and fresh.

How spicy is this sweet corn salsa?

That depends on your jalapeño and how much of it you use. Removing the seeds and membranes will reduce the heat significantly. If you like things hot, keep them in or add another pepper entirely—like a serrano—for more fire.

Can I make this sweet corn salsa ahead of time?

Absolutely. In fact, the flavors get better as they sit. Just hold off on adding the cilantro until just before serving for the freshest taste. Stored properly, it will keep well in the fridge for up to four days.

Is this sweet corn salsa recipe gluten-free?

Yes, this recipe is naturally gluten-free, dairy-free, and vegan. It’s also halal-friendly with no alcohol or pork-based ingredients.

Can I roast the corn instead of boiling it?

Yes, roasting or grilling the corn adds another layer of smoky flavor. If you have access to fresh corn on the cob, roast it until charred, cut the kernels off, and proceed with the recipe as written.

What should I do if my sweet corn salsa tastes bland?

Add a bit more lime juice and a small pinch of salt. Sometimes just a little extra acid or seasoning is all it needs to come alive.

Can I make a larger batch for a party?

Definitely. This recipe scales up easily. Just double or triple the ingredients, and be sure to taste and adjust the seasoning as needed—larger batches may need a bit more lime juice or salt to maintain balance.

Can I use bottled lime and lemon juice?

Yes, bottled juice works fine in a pinch, especially for weeknight cooking. If you have fresh, it’s always preferred for brightness, but the difference is subtle enough that it won’t affect the recipe too much.

Is this salsa safe for kids?

Yes, though you might want to reduce or omit the jalapeño if your kids are sensitive to spice. The sweetness of the corn tends to be a hit with little ones.

Conclusion & Call to Action

There’s something deeply satisfying about a recipe that checks all the boxes—easy, flavorful, healthy, and flexible. This Sweet and Smoky Corn Salsa with Roasted Poblano is one of those rare gems you can turn to again and again, whether you’re making a quick weekday dinner, preparing something fresh for a weekend cookout, or just craving a bowl of chips and dip on a sunny afternoon.

It’s the kind of dish that invites creativity and leaves room for your personal touch. Want more spice? Go for it. Craving something heartier? Add beans or avocado. Serving a crowd? Double the batch and watch it disappear faster than you expected. This recipe meets you where you are—no stress, no complicated steps, and nothing but fresh, bold flavor in every bite.

If you make this recipe, I’d absolutely love to hear how it turned out. Did you make any fun variations? Did your family go back for seconds like mine always does? Leave a comment below and share your thoughts. And if you’re on social media, feel free to tag me in your photos—I genuinely enjoy seeing how you bring these recipes to life in your own kitchens.

So go ahead and bookmark this one, print it out, or save it to your favorites folder—because once you try it, it’s going to be one of those recipes you turn to again and again. And honestly, once you taste that first bite—the sweet corn, the smoky poblano, the zingy lime—you’ll understand why.

Happy cooking!

Print