|Margarita Charred Corn Confetti Salsa|
|party in a bowl.|
For the Confetti Salsa:
6 Large Ears of Fresh Corn
2 Large Poblanos
Olive Oil, Cajun Seasoning, & Chili Powder (enough to coat the corn and poblanos)
3 Red Jalapenos, Seeded & Minced
1 Orange Bell Pepper, Finely Chopped
¼C Candied Jalapenos, Minced
Half of a Large Red Onion, Minced
3-4 Large Cloves of Garlic, Minced
1 Bunch of Fresh Cilantro, Finely Chopped
1-2 Juicy Limes, Zested & Juiced
2T Red Wine Vinegar
3-4T Agave Syrup
2T Cold Tequila
1t Cumin & Coriander
Salt & Pepper, To Taste
1. Grilling the Corn & Poblanos: Get your grill cranked up as high as it can go, so that you can char the corn and poblanos to achieve some color, but not overcooking the vegetables. While your grill is getting hot, rub down the ears of corn and whole poblanos with some olive oil, Cajun seasoning, and chili powder until they are completely coated and seasoned. Place the rubbed corn and poblanos onto the hot grill and cook until the corn is charred and the poblanos are blackened. Remove them from the grill and allow the corn to cool and place the peppers into a plastic bag to steam for 15 minutes. After they have sat, peel the peppers from their blackened skin, so that only the flesh remain. Remove the seeds and dice into small pieces. Using a sharp knife to cut off the kernels from the cob and place into a mixing bowl.
2. For the Salsa: Combine all of the ingredients together, seasoning the salsa to taste. Toss to combine and refrigerate until chilled.
3. Enjoy with some tortilla chips!