Corn Poblano Salsa

Corn Poblano Salsa (with variations)

3 large ears of sweet summer corn

1 poblano pepper

2 tomatillos

½ cup chopped red onion

1/2 cup chopped cilantro

2 tablespoons salsa

1 teaspoon cumin seed

Salt and pepper to taste

Juice from half a lime

If this salsa is too hot, you can add one or two avocados to cool it off. Taste the poblano before you add it. The one I used was super-hot so I ended up only using about two-thirds of it.

Preheat oven to 400 degrees. Remove the paper skin of the tomatillo. Place poblano and tomatillos on baking sheet and bake for 20 minutes. Remove and cool.

Keep the corn husks on and quickly run them under water for a few seconds. Then place 2 ears in the microwave for 4-5 minutes or until tender. Remove and microwave the other two cobs.

While everything cooks, chop the onion and cilantro and set it aside.

When the corn is cool enough to handle, pull off the husks and silks and slice the corn off the cob.

When the peppers are cool enough to handle, separate the poblano skin from the flesh. Cut it in half, remove the seeds and dice it. Cut the stem off the tomatillo and dice it, too. It has tiny seeds and you can include those if you want.

Place all the ingredients in a medium size bowl. Toss and adjust salt, if needed. Serve with tortilla chips. This salsa is also good with chicken or pork tacos.

Variations:

Split the finished corn salsa in half and in one bowl and add a diced avocado. Sprinkle with garlic salt. If you want additional lime, add another teaspoon.

Another variation is to add one avocado, ¼ cup real bacon pieces, and ½ cup finely diced fresh tomato. Add extra salt and serve. This can also be served with chips as a salad and is great with pork, beef or chicken.

You can also make this with canned corn when corn is not in season.