Description
A smoky, slightly spicy corn salsa featuring roasted poblanos and a blend of fresh cilantro and citrus for bright flavor.
Ingredients
Scale
- 1 (16 ounce bag) white sweet corn frozen
- 2 poblano peppers
- 1/2 jalapeño finely diced
- 3/4 cup cilantro finely diced
- 1/2 red onion finely diced
- 1–2 teaspoons Morton kosher salt
- 1 lime juiced
- 1/2 lemon juiced
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 teaspoon ground cumin
Instructions
- Preheat the oven to 425°F (220°C).
- Spread the frozen corn on a baking sheet and roast for 12-15 minutes, stirring once, until lightly charred.
- While the corn roasts, place the poblano peppers under the broiler or on a grill, turning until the skins blister and blacken, then transfer to a bowl, cover, and let steam for 5 minutes before peeling, seeding, and dicing.
- In a large bowl combine the roasted corn, diced poblanos, finely diced jalapeño, cilantro, red onion, and minced garlic.
- Add olive oil, lime juice, lemon juice, cumin, and salt; toss to coat evenly.
- Taste and adjust seasoning if needed, then serve immediately with tortilla chips or as a topping for tacos.
- Leftover salsa can be refrigerated in an airtight container for up to 3 days.
Notes
For extra smoky depth, add a pinch of smoked paprika. This salsa is naturally gluten‑free and vegan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: appetizer
- Method: roasted
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: roasted chili corn salsa, Mexican, vegetarian, vegan, gluten free, summer recipe