Grilled Corn & Poblano Salsa
Food and Drink

Reprinted with permission from Weeknight Smoking on Your Traeger and Other Pellet Grills by Adam McKenzie, Page Street Publishing Co. 2021. Photo credit: Ken Goodman

Grilled Corn & Poblano Salsa

"Create instant rabid fans and a bit of envy at your next tailgate taco bar with this smoked salsa full of fresh crunch and fire."

Time: 30 minutes Makes: 1–2 cups


2 ears of corn, shucked

2 whole, fresh poblano peppers

½ red onion, sliced into rounds

4 tablespoons olive oil

1 lime, juiced

1 teaspoon ground cumin

1 teaspoon garlic powder

kosher salt

freshly ground black pepper

Preheat your pellet grill to 400°F. Once the grill is hot, roast the shucked corn, whole poblanos, and onion slices for 12 minutes. Remove them from the grill and allow them to cool.

Peel the skin off the poblanos (it should peel off easily). Cut the corn off the cobs, and roughly chop the poblanos and red onion.

Transfer the corn, poblanos, and onion to a medium bowl. Add the olive oil, lime juice, cumin, and garlic powder, stirring well to combine. Season with salt and pepper to taste.