Name: Roasted Corn Salsa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 2 medium poblano peppers; 20 oz. (about 4 cups) white + golden corn; 1/2 cup finely diced red onion; 1/2 jalapeño, diced; 1/2 cup chopped cilantro; 3 tablespoons lime juice; 1 tablespoon lemon juice; 1 teaspoon sea salt; Tortilla chips for serving

A bowl of roasted corn salsa with fresh ingredients and vibrant colors.

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The enticing aroma of freshly roasted corn fills the kitchen, mingling with the smoky essence of blistered poblano peppers, creating an unforgettable symphony of scents that whispers summer. This Roasted Corn Salsa beckons like a vibrant fiesta, promising a burst of flavor with every bite. Imagine sweet kernels, perfectly caramelized from the heat, delicately contrasting with the zesty lime and the rich earthiness of cilantro. Each scoop on a crisp tortilla chip transforms into an explosion of taste, with the crunchiness giving way to a medley of textures and a delightful dance of flavors that transports you to warm, sun-soaked gatherings.

The sun’s golden rays seem to reflect off the bowl as you pour this salsa, glistening temptingly with its rainbow of colors. The ruby red of finely diced onions, the spicy green of jalapeño, and the bright golden hue of the corn all come together in a beautiful mosaic, promising refreshment and satisfaction. Each spoonful tells a story—of shared moments, laughter echoing against the backdrop of a sizzling BBQ or a cozy gathering of friends. It’s more than just a dip; it’s a celebration of everything delicious and uplifting.

Why You’ll Love This Roasted Corn Salsa

This Roasted Corn Salsa is a masterpiece, designed to elevate any occasion. Whether you’re hosting a summer barbecue, preparing for game day, or simply want a light and refreshing snack, this salsa stands out for its unique combination of flavor and texture. The sweetness of the corn contrasts beautifully with the slight heat of the poblano and jalapeño, while the lime and lemon juice add zest and brightness to every bite.

Beyond the delightful taste, this salsa embodies the bounty of fresh ingredients that deliver a nourishing experience. Corn provides a satisfying crunch and is a beloved staple, packed with sweetness and fiber. With its vibrant colors and lively flavors, this salsa not only pleases the palate but also brings nutrients to your meal, making it a guilt-free indulgence. Perfect with tortilla chips or as a topping for grilled meats, this salsa complements countless dishes, leaving everyone craving more.

Preparation Phase & Tools to Use

Creating this Roasted Corn Salsa requires a few essential tools that make the process enjoyable and efficient. Here’s what you’ll need:

Baking Sheet: A sturdy surface for roasting your poblano peppers and corn. Choose one with an edge to catch any juices.
Foil: Lining the baking sheet with foil simplifies cleanup while allowing for even roasting.
Sharp Knife: A sharp knife ensures precision when chopping your vegetables. The more finely you can dice your ingredients, the better they meld together in the salsa.
Mixing Bowl: A large bowl combines all the ingredients, allowing for proper mixing without spills.
Chopping Board: A stable board provides a safe space to prep your ingredients.

Preparation is vital. Make sure to have everything on hand before you start, so the cooking process flows smoothly. The better your mis en place, the more enjoyable your salsa-making experience will be.

Ingredients for Roasted Corn Salsa

Gathering the right ingredients is crucial to achieving that dazzling depth of flavor. Here’s what you need:

2 medium poblano peppers: These peppers add a smoky, slightly spicy taste. If you can’t find them, consider using bell peppers for a milder flavor or serrano peppers for more heat.
20 oz. (about 4 cups) white + golden corn: Fresh corn is best for sweetness, but you can use frozen or canned corn in a pinch. Just be sure to drain and rinse if using canned.
1/2 cup finely diced red onion: The red onion provides a lovely color and a sweet bite. Yellow or white onion works too, adjusting the flavor slightly.
1/2 jalapeño: For those who crave heat, adjust the amount to your liking. Remove the seeds for a milder flavor.
1/2 cup chopped cilantro: Fresh cilantro elevates the salsa with herbal brightness. If you’re not a fan, parsley works as a substitute.
3 tablespoons lime juice and 1 tablespoon lemon juice: This combination adds a zingy freshness that enlivens every ingredient.
1 teaspoon sea salt: A touch of salt brings everything together, so don’t skip this seasoning!
Tortilla chips: The perfect vessel for scooping up your salsa, adding a satisfying crunch.

How to Make Roasted Corn Salsa

Creating this delicious Roasted Corn Salsa is easier than you might think. Follow these simple steps to bring this dish to life:

Preheat the broiler: Set your oven to broil on high heat (around 500 degrees F) and adjust the oven rack to be about 6 inches below the heating element.
Prepare the poblano peppers: Place the poblano peppers on a baking sheet lined with foil. Broil for about 10 minutes, flipping them halfway through. You want to char the skin slightly for that smoky flavor.
Steam the peppers: Once charred, transfer the peppers to a bowl and cover with a plate or plastic wrap. This traps steam and makes peeling easier. Let them sit for about 10 minutes until cool enough to handle.
Prep the corn: While the peppers steam, cook your corn according to package instructions if using frozen or canned. For fresh corn, roast it lightly in the oven or on a grill for that irresistible char.
Dice the ingredients: Carefully peel the skin off the cooled poblano peppers and remove the stems and seeds. Dice them finely. Also, finely chop the red onion, mince the jalapeño (if using), and roughly chop the cilantro.
Combine everything: In a large mixing bowl, add the corn, diced poblano peppers, red onion, jalapeño, cilantro, lime juice, lemon juice, and sea salt. Stir well to combine all those gorgeous flavors.
Chill: Let your salsa chill in the refrigerator for about 30 minutes, allowing the flavors to meld beautifully. Before serving, taste and adjust the sea salt and pepper according to your preference.

Chef’s Notes & Helpful Tips

Make-ahead tips: This salsa tastes better after it sits for a bit, allowing the flavors to deepen. Make it a few hours in advance, or even a day ahead, for optimal taste.
Cooking alternatives: If you don’t have a broiler, you can grill the peppers or roast them in the oven at 400 degrees F until charred. For those with less time, the air fryer can also achieve a delightful roast.
Customization ideas: Mix in black beans for added protein, swap corn for diced mango for a sweet twist, or sprinkle in some crumbled feta for creaminess. The options are delightful!

Common Mistakes to Avoid

Overcooking the peppers: Ensure you roast the peppers just enough to char the skin without burning them completely. Watch them closely!
Skipping the chilling time: Chilling the salsa allows flavors to harmonize. Don’t rush this step; it makes a noticeable difference.
Not adjusting seasoning: Each ingredient has different salt content. Be sure to taste and adjust after chilling, as the chips may carry a different level of saltiness.

What to Serve With Roasted Corn Salsa

This Roasted Corn Salsa shines as a standalone snack but also enhances a variety of dishes. Here are some delicious pairings:

Tortilla Chips: The classic choice, crispy and perfect for scooping.
Grilled Chicken or Fish: A fresh salsa brightens up grilled meats, cutting through richness.
Tacos: Elevate your taco night with a generous scoop right on top of your favorite fillings.
Quesadillas: Pair this salsa alongside cheesy quesadillas for an extra layer of flavor.
Burgers: Add it as a topping to crowd-pleasing burgers for a surprising twist.
Rice Bowls: Add freshness to your rice, beans, and veggies with this vibrant salsa.
Breakfast Burritos: Elevate your morning meal with a refreshing touch.

Storage & Reheating Instructions

Store any leftover salsa in an airtight container in the refrigerator for up to 3 days. It keeps best chilled, but the flavors may intensify over time. If you want to freeze it, store it in an airtight container for up to 2 months. When ready to enjoy again, let it thaw in the refrigerator and stir well before serving. Reheating isn’t necessary, as this salsa is best served cold.

Estimated Nutrition Information

Each serving of Roasted Corn Salsa (about 1/4 cup) contains approximately:

Calories: 70
Total Fat: 1g
Saturated Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Sugar: 3g
Protein: 2g

These values are approximate and can vary based on precise ingredient amounts and brands used.

FAQs

1. Can I use frozen corn instead of fresh?
Absolutely! Frozen corn works beautifully in this recipe. Just ensure it’s well-cooked and drained.

2. How can I make this salsa spicier?
For more heat, include more jalapeño or add diced serrano peppers. If you love it hot, a pinch of cayenne pepper could add a delightful kick.

3. What’s the best way to store leftover salsa?
Store leftovers in an airtight container in the fridge for up to 3 days. It tastes even better the next day as the flavors meld!

4. Can I add avocado?
While avocado doesn’t traditionally belong in corn salsa, you certainly can! Add it fresh right before serving to bring creaminess into the mix.

5. Is this salsa gluten-free?
Yes! All the ingredients are naturally gluten-free, making this salsa a perfect choice for anyone with gluten sensitivities.

As you embark on the delightful journey of making your Roasted Corn Salsa, know that you’re not just crafting a dish; you’re igniting joy through every colorful ingredient you mix. Picture the faces lighting up as they take their first bite, savoring the bright flavors and mingling aromas that can only come from fresh, loving care. It’s a warm, inviting experience that wraps around you, urging you to share, to celebrate, and to indulge. So grab those fresh ingredients and let the culinary magic begin! Your taste buds will thank you, and so will those who share the bliss with you.

Hi, I’m Clara!

I'm a food lover and a firm believer that anyone can learn to cook with a little curiosity and courage. My story with food didn’t begin in a tiny apartment with a two-burner stove and a stack of cookbooks from the local library. I was broke and desperate to make something anything that felt like home.

About Me