Ingredients
- 1 lb frozen roasted corn
- 1 poblano pepper
- 2 jalapenos, deseeded and diced
- 1/2 cup cilantro, minced
- 1/2 red onion, minced
- juice from 2 limes
- 1/2 tsp garlic salt
Instructions
- Place your poblano pepper in either the oven on broil, or in an air fryer on 400°F (205°C) for 20 minutes.You want to char the outside of this which helps bring out the flavor.
- Once it's done place in a zip block bag to steam for about 10 minutes while we get the rest of the ingredients ready.
- In a large bowl, place your defrosted corn, minced onion, jalapeños, cilantro, lime juice and salt and mix well.
- Once the pepper has steamed and cooled remove the skin and seeds and chop into small pieces. Add into the corn mixture and let the salsa marinate for an hour.
- Eat this on nachos, burritos, burrito bowls, or use as a chip dip!
Nutritional Information
| Nutrient | Value |
|---|---|
| Calories Per Serving | 112 calories |
| Protein | 4.0 g (14.4%) |
| Carbs | 23.8 g (85.0%) |
| Fat | 1.6 g (13.2%) |
|
Protein (14.4%)
Carbs (85.0%)
Fat (13.2%)
|
|
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