Corn Salsa

Preparation

1. Step 1

   Remove husks and silk from 2 ears of corn. Cook corn and 1 poblano chile in a dry medium cast-iron skillet over high heat, turning occasionally, until corn is charred in spots and chile is blistered all over, 10–14 minutes.

   Step 2

   Transfer corn and chile to a cutting board and let cool for a minute or two. Lay corn flat and slice along one side to shave off kernels. Repeat, rotating cob, until all kernels have been cut off. Discard cobs. Transfer corn to a medium bowl.

   Step 3

   Crush corn with a potato masher or wooden spoon to help release starch and juices, which will help to thicken the salsa slightly. (Also a good way to get out a little aggression.)

   Step 4

   Cut around poblano chile stem to remove, then slice into flesh lengthwise to open up chile like a book. Scrape out seeds and ribs, flip over, then use the dull edge of your knife to scrape off charred skin and discard.

   Step 5

   Coarsely chop chile and add to bowl with corn.

   Step 6

   Do a little bit more knife work: Cut stem end off of 1 jalapeño, then halve lengthwise. Pull out ribs and seeds, then finely chop flesh. Add to bowl with corn.

   Step 7

   Finely chop ½ red onion and add to bowl as well. Season with ½ tsp. salt and give it all a good mix with a large spoon.

   Step 8

   Core 1 tomato, then cut in half through its equator. Squeeze tomato halves over a bowl or trash to push out seeds and watery parts and discard. Chop tomato flesh and gently fold into salsa.

   Step 9

   Pick ¼ cup cilantro leaves from stems. Very finely chop leftover stems and fold into salsa along with leaves.

   Step 10

   Cut 1 lime in half and squeeze with your hands into a small bowl. Measure out 2 Tbsp. and add to corn mixture. Taste and season with more salt. Mix one more time to combine.

   Step 11

   Arrange tortilla chips on a platter. Serve corn salsa alongside.

   Step 12

   Do Ahead: Corn salsa, without cilantro, can be made 1 day ahead. Cover and chill. Stir in herbs right before serving.