Summer Corn Salsa



1 poblano pepper
2 tsp olive oil
3 cups corn (about 4-5 cobs)
1 jalapeno, finely chopped
1/2 small red onion, finely chopped
2 tbsp fresh chives, chopped
1 lime, juiced
RawSpiceBar’s Pequin Chili Salt



  1. Heat your charcoal or gas grill to medium high heat. Cover so the grill retains its heat.
  2. Brush the poblano pepper and cobs of corn with olive oil. Place over the grill and let the pepper and corn develop grill marks, about 3-4 minutes. Remove from grill and let cool.
  3. Once cooled, chop the poblano pepper into small chunks, and remove the corn from the cob. Transfer these two things into a large bowl.
  4. To the bowl, add the jalapeno, red onion, chives and lime juice. Toss together and taste. Adjust seasoning and add RawSpiceBar’s Pequin Chili Salt and pepper.
  5. Serve with corn tortilla chips.
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