Grilled Corn Salsa with Poblano Chiles, Cilantro and Honey

A fabulous summer salsa served with tortilla chips, fajitas, grilled chicken or tacos!

Course Appetizers

Cuisine Mexican

Keyword appetizer, corn, mexican, salsa

Prep Time 30

Cook Time 15

Total Time 45

Servings Servings

Calories 116kcal

Author Barb

Grilling corn is simple and I love the results; the husks hold the moisture; the corn sort of steams and the kernels are protected from burning.
Preheat your grill; high heat.
Place the corn, in their husks, on the grill over direct heat. Turn occasionally, cooking about 15-20 minutes total. The husks will be charred but the corn inside will be tender and moist.
Remove the husks from the grill and allow to rest and cool down. Remove the husks and silks from the corn; remove the kernels from the cob. If I'm grilling corn for eating from the cob, I use a towel or oven mitt to remove the husks after five minutes for serving hot.
To cook the poblano chiles, rub with some vegetable oil and put directly on the grill. They will char on the outside; that's OK, their skin is going to be peeled off. After they do char and cook down a bit, remove from the grill and put into a plastic bag or tightly covered bowl for 15 minutes. Remove and rub the skin off. clean out membranes and seeds and chop.
Combine the corn, chiles, onion, lime juice, honey, oil and cilantro in a medium bowl and season with salt and pepper. Let the salsa sit at room temperature for at least 30 minutes before serving.

Can be made 8 hours in advance and refrigerated. Bring to room temperature before serving.