Fire-Roasted Corn Salsa
Deeply blistered griddle corn folded with flame-roasted poblano and jalapeño, bright lime, and salty cotija — smoky, sweet, and sharp, rested so the flavors marry.
- corn kernels, fresh cut from ~5 ears if possible, or thawed and patted dry4 cups
- neutral oil1 tbsp
- jalapeño1 whole
- poblano1 whole
- red onion, finely diced¼ cup
- garlic, grated or minced1 clove
- kosher salt, plus more to finish½ tsp
- black pepper, freshly ground¼ tsp
- chili powder½ tsp
- lime zest1 lime
- fresh lime juice, plus more to taste2 tbsp
- fresh cilantro, chopped2 tbsp
- cotija, crumbled2 tbsp
- 1
Roast the poblano and jalapeño whole directly over the flame — on the Masterbuilt 1080 grill or set over a burner — turning until the skins are blackened and blistered all over, 6–10 minutes. Transfer to a bowl, cover, and steam 10 minutes.
high - 2
Rub or peel the blackened skins off the chiles, remove seeds and stems, then finely dice. Reserve.
- 3
Heat the Made In carbon steel griddle across a double burner over very high heat until smoking. Toss the corn with the neutral oil, then spread in a single wide layer. Let it sit undisturbed 2–3 minutes to blister, then toss and repeat until deeply charred, about 6–8 minutes total. Spread on a sheet pan to cool 5 minutes.
high - 4
In a small pan, warm the garlic and chili powder in a teaspoon of the corn's residual oil (or a fresh drizzle) over low heat for 30–45 seconds until fragrant. Don't let the garlic brown.
low - 5
In a bowl, combine the charred corn, roasted chiles, red onion, the bloomed garlic-chili oil, salt, black pepper, lime zest, and lime juice. Fold in half the cotija and half the cilantro. Toss well.
- 6
Let the salsa rest 15 minutes at room temperature. Taste and adjust with more lime juice or salt. Top with the remaining cotija and cilantro just before serving.
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