Food and Recipes Dish Dips Corn Salsa Be the first to rate & review! If this isn't the best tasting corn salsa you've ever had, it's certainly the best looking. Grilled corn, onions, and poblano peppers come together for a corn salsa that is remarkable for its simplicity and flavor. The grill marks of course add visual appeal—and you do eat with your eyes first, as they say. But more importantly, grilling adds a warm smoky flavor you'll never get from seasonings alone. Grab the tortilla chips! You won't be able to stop eating this dip. By Josh Miller Josh Miller Josh Miller is a writer, editor, recipe developer, and food stylist who has been writing about Southern food and working in the publishing industry for the past 20 years. His work has appeared in Southern Living, Food & Wine, Cooking Light, Taste of the South, and Southern Cast Iron magazines. Southern Living's editorial guidelines Published on August 27, 2024 Rate PRINT Share Close Photo: Caitlin Bensel; Food Stylist: Torie Cox Active Time: 20 mins Total Time: 35 mins Servings: 8 to 10 Caitlin Bensel; Food Stylist: Torie Cox Ingredients 4 ears sweet corn, shucked 2 medium poblano peppers, stemmed and halved 1 small red onion, halved 2 Tbsp. olive oil 2 tsp. kosher salt, plus more to taste 1 tsp. ground cumin 1 tsp. smoked paprika 1/2 tsp. black pepper 2 medium tomatoes, chopped 1/4 cup chopped fresh cilantro, plus more for garnish 2 Tbsp. fresh lime juice Directions Prepare vegetables for grill: Preheat a gas grill to medium-high heat. Place corn, poblano, and onion on a rimmed baking sheet. Brush or drizzle with oil to coat. Combine salt, cumin, paprika, and pepper in a small bowl; sprinkle evenly over vegetables. Caitlin Bensel; Food Stylist: Torie Cox Grill vegetables: Grill vegetables until lightly charred on all sides, turning as needed, 5 to 7 minutes. Remove from grill and let cool 15 minutes. Caitlin Bensel; Food Stylist: Torie Cox Combine salsa ingredients: Cut kernels from cobs; dice poblano and onions. Transfer to a medium bowl. Caitlin Bensel; Food Stylist: Torie Cox Stir in tomatoes, cilantro and lime juice. Season with additional salt to taste. Garnish with additional cilantro, if desired. Caitlin Bensel; Food Stylist: Torie Cox Rate It Print