Ingredients

• 3 bags (36 oz / 1,020g) frozen corn

• ⅔ cup (100g) jalapeños, finely diced

• 1 poblano pepper, roasted and diced

• 1 cup (150g) red onion, finely diced

• 2 tbsp (8g) cilantro, chopped

• 1 lime, juiced (2 tbsp / 30ml)

• 1 tbsp (18g) salt

• 2 tbsp (28g) butter

Method

1. Roast the Poblano – Roast the poblano pepper until charred. Peel, remove seeds, and dice. Set aside.

2. Cook the Corn – In a large pot over medium heat, add the butter. Once melted, add the frozen corn and cook until fully heated through and no longer frozen.

3. Combine – Remove the corn from the heat. Add the jalapeños, roasted poblano, red onion, cilantro, lime juice, and salt.

4. Mix and Serve – Stir until everything is evenly combined and serve.

Additional Notes

Don’t forget the poblano pepper like I did. I don’t know why, but I have a feeling the change in flavor will be night and day.

I’d like to try elevating this one day by using fresh corn and charring it instead of frozen!