Fresh Corn Salsa

There's something almost magical about fresh homemade salsa.  Maybe it's the fresh veggies or perhaps it's knowing that someone cared enough not to simply open a jar, but it's always delicious.  The best thing about homemade salsa is there is no wrong way to make it.

Here's the only reason you'll ever need to make a batch of fresh salsa: it tastes indulgent but is extremely nutritious.  Naturally fat free, it's loaded with veggies and is simple to make.  If you prefer mild salsa, use with bell peppers and remove the seeds from spicier peppers like jalapenos.  If you prefer hot salsa, leave the seeds in your peppers or add spices like cumin, chipotle pepper, or cayenne pepper.  It's completely up to you!  Salsa isn't just for chips anymore either, it's great on baked potatoes, in salads, on top of burgers, and of course with tacos or burritos.

It's pretty rare that I have any complaints about living in northern Minnesota, but there is a severe shortage of good fresh salsa.  Tonight I had a little pity party for myself that I was two hours away from my favorite corn salsa so I made a batch of my own.  It's not a dead ringer, but it's pretty close and daresay equally delicious.  Enjoy!

Fresh Corn Salsa
1 poblano pepper, roasted and skinned
1/2 red onion, finely diced
1 package frozen sweet corn niblets, thawed
1-2 jalapenos, minced
1 large handful cilantro, chopped
1/8 tsp. salt
Juice from one lime

Place poblano pepper under the broiler until the skin blisters.  Turn frequently until all skin is well blistered.  Shock the pepper by running under cold water to stop the cooking process.  The skin should peel easily from the pepper.  Pat dry and dice into 1/4" pieces.  Add remaining ingredients and toss together.

Note:  for added heat, leave the seeds in the jalapeno peppers.