Creamy Habanero-Roasted Corn Salsa

Roasted corn and habanero peppers are a powerful, flavorful combination. We also incorporated poblano peppers and s touch of Mexican crema to bring in a few more flavor elements. Excellet for passing around the fire.

Creamy Habanero-Roasted Corn Salsa Recipe

Ingredients

• 1 large poblano pepper, roasted (how to roast chili peppers)
• Corn from 2 ears
• 2-4 white habanero peppers, chopped
• 3 cloves garlic, chopped
• 1 teaspoon olive oil
• 2 tablespoons freshly chopped cilantro
• Juice from 2 limes
• Salt and pepper to taste
• ¼ cup Mexican Crema or Sour Cream

Cooking Directions

• Stem, deseed and chop the roasted poblano pepper. Learn how to roast chili peppers here. Add to a large mixing bowl.
• Heat a large pan to medium heat. Add olive oil, corn and habanero peppers. Cook about 6-7 minutes, or until corn is golden.
• Add garlic and cook about 1 minute more.
• Remove from heat and cool. Add to mixing bowl.
• To mixing bowl, add cilantro, lime juice and salt and pepper to taste. Mix well.
• Add crema and stir to combine.
• Serve!

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