Description
A smoky, spicy corn salsa with roasted poblano and jalapeño peppers, perfect for serving with tortilla chips.
Ingredients
Scale
- 24 ounces frozen corn (see note 1)
- 1/2 cup red onion finely chopped
- 1 large roasted poblano pepper peeled, seeded, and finely chopped (see note 2)
- 2 jalapeño peppers stemmed, seeded, and finely chopped
- 1/4 cup finely chopped fresh cilantro (see note 3)
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- Salt, to taste
- Tortilla chips, for serving
- 1 tablespoon olive oil (optional)
- 1 clove garlic, minced (optional)
- 1/2 teaspoon ground cumin (optional)
Instructions
- In a large bowl combine the frozen corn with olive oil and sauté over medium heat for 5 minutes until lightly browned.
- Add the minced garlic and ground cumin, cooking for 1 minute more.
- Stir in the red onion, poblano pepper, and jalapeño peppers; cook for another 2 minutes.
- Remove from heat and let the mixture cool slightly.
- Fold in the chopped cilantro, lemon juice, lime juice, and salt.
- Taste and adjust seasoning as needed.
- Serve the salsa with tortilla chips.
Notes
For a smoky depth, use chipotle powder or chipotle in adobo blended into the salsa. Ensure corn is fully thawed before cooking. Adjust heat by omitting seeds from jalapeños.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Sautéed and fresh
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 120 kcal
- Sugar: 4g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: chipotle, corn salsa, dip, appetizer, Mexican