This sauce is inspired by corn salsa. The flavors of corn and grilled poblano go great with carne asada.
Corn Salsa Sauce
Recipe By Gabe Garcia
- Cooking and Prep: 1 h
- Serves: 6
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Contains:
Ingredients (12)
Main ingredients
Start Cooking
Prepare the Corn Salsa Sauce
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To a pot add corn, onion, garlic, almond milk, salt, cilantro, and one teaspoon each of cumin and coriander tied in a spice bag, and lastly enough water to cover the corn. Bring the pot to a boil then lower to a simmer, cover, and cook for 20 minutes.
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On an open flame, grill, stovetop, or broiler, char the outside of one large poblano. Once charred and blackened place in a bowl. Cover the bowl with plastic wrap and allow to steam – this will make it easier to remove the skin. Remove the skin and seeds and cut the poblano into a small dice. Toss with fresh lime juice and set aside in a large bowl.
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Remove the corn, garlic, and onion from the pot. Reserve a pint of the cooking liquid. Separate the corn from the cob and place it in a blender with the onion and garlic. Add one cup of the reserved liquid and puree until smooth. If it’s too thick, add more of the reserved liquid.
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Add the corn puree to the bowl with the diced poblano and mix. Season with salt to taste and garnish with fresh cilantro.
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