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Creamy Habanero-Roasted Corn Salsa

Creamy Habanero-Roasted Corn Salsa Recipe

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


  • 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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