- 2 red bell peppers
- 1 poblano pepper
- 7 tablespoons olive oil
- 4 ears corn, husk and silk removed
- 1/2 habanero pepper, seeded and minced
- 1/2 cup minced red onion
- 1 teaspoon minced garlic
- 3 tablespoons freshly squeezed lime juice
- 1 teaspoon salt
- 1/4 cup chopped fresh cilantro
Preheat the oven to 400º F.
Set the peppers on a rimmed baking sheet and toss in 1 tablespoon of the olive oil. Set the corn on another rimmed baking sheet and toss in 1 tablespoon of the olive oil. Roast the peppers and corn, turning as needed, until the peppers are charred and the corn browned on all sides, about 20 minutes. Transfer the peppers to a bowl and cover with plastice wrap and let stand until cool enough to handle. Set the corn aside until cool enough to handle.
Peel the peppers and remove the seeds and stem. Chop the peppers and add to a medium bowl. Cut the corn kernals from the cob and add to the bowl with the peppers.
Add the remaining 5 tablespoons of olive oil along with the remaining ingredients to the bowl and stir to combine. Set aside until ready to use.
- Source: Emeril's Test Kitchen
- Dish Type: Condiment
- Cuisine: Mexican
- Cooking Method: Roasting
- Effort Level: Simple