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Roasted Corn Salsa

A vibrant and flavorful salsa made with roasted corn and poblanos, perfect for summer gatherings and versatile enough for various dishes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Mexican, Tex-Mex
Calories: 120
Ingredients Method Notes

Ingredients
  

For the salsa
  • 20 oz Golden corn (fresh or frozen for convenience) Use thawed and drained frozen corn if needed.
  • 2 medium Poblano peppers Roasted and diced.
  • 1/2 whole Jalapeno (diced, adjust for heat) Can be omitted for a milder version.
  • 1/2 cup Red onion (finely chopped)
  • 1/2 cup Cilantro (chopped)
  • 1 tbsp Lemon juice For brightness.
  • 3 tbsp Lime juice (freshly squeezed if possible)
  • 1 tsp Sea salt (to taste)
  • Tortilla chips (for serving)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Spread the golden corn and poblano peppers on a baking sheet. Roast them for about 15 minutes until they’re tender and slightly charred.
  3. Once roasted, allow the peppers to cool slightly, then peel off their skins and dice them into small pieces.
  4. In a mixing bowl, combine the roasted corn, diced poblano peppers, chopped cilantro, diced red onion, minced jalapeno, lemon juice, lime juice, and sea salt.
  5. Stir everything together gently until well combined.
Serving
  1. Serve your freshly made salsa with tortilla chips for dipping.

Notes

To enhance flavor, consider grilling the corn and poblanos. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for up to a month. Garnish with extra cilantro for visual appeal.