Description

This roasted poblano corn relish is smoky, sweet, fresh, and incredibly versatile. Use it on tacos, chicken, steak, fish, burgers, or simply scoop it up with tortilla chips. It’s bright, colorful, and adds instant flavor to any meal — and it comes together quickly with simple ingredients.

Ingredients

4 poblano peppers
4 ears of corn (or 3 cups frozen, thawed)
2 tbsp olive oil
¼ red onion, finely diced
½ jalapeño, minced (optional)
Juice of 1 lime
¼ cup chopped cilantro (or parsley/basil if you prefer)
Salt & black pepper, to taste

Instructions

1. Roast the poblanos

Char the peppers over a gas flame, on a grill, under a broiler, or in a hot dry skillet.
Turn until the skin is blistered and blackened.
Place them in a covered bowl for 10 minutes to steam.
Peel off the skin, remove seeds, and dice the roasted flesh.

2. Char the corn

Cut kernels off the cobs (if using fresh).
Heat a dry skillet or grill pan over high heat.
Add corn in a single layer and cook 5–7 minutes, letting it sit long enough to get charred spots.
Stir occasionally. Don’t overcrowd the pan.

3. Combine

In a large bowl, mix:

roasted poblanos
charred corn
red onion
jalapeño (optional)

Add the olive oil, lime juice, salt, and pepper.

4. Finish

Gently fold in chopped cilantro.
Taste and adjust seasoning.

Notes

Don’t worry about removing every speck of pepper skin — a few roasted flecks add flavor.
For a milder relish, skip the jalapeño and remove the pepper ribs/seeds.
Letting the relish sit for 30–60 minutes makes the flavors even better.
Pat roasted peppers dry if they feel watery to avoid a runny relish.