Description
This roasted corn salsa is a fresh and flavorful dip that combines sweet corn, tomatoes, onions, and spices, perfect for chips or as a topping for your favorite dishes.
Ingredients
Scale
- 4 ears of fresh corn, husked
- 2 medium tomatoes, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat your grill or oven to medium-high heat.
- Brush the corn with olive oil and place it on the grill or in the oven. Roast for 10-15 minutes, turning occasionally, until the corn is charred and cooked through.
- Remove the corn from the heat and let it cool slightly. Once cool, cut the kernels off the cob.
- In a large bowl, combine the roasted corn, diced tomatoes, red onion, jalapeño, and cilantro.
- Squeeze the lime juice over the mixture and season with salt and pepper to taste. Mix well.
- Serve immediately with tortilla chips or as a topping for tacos, burritos, or grilled meats.
Notes
- For a smoky flavor, consider adding smoked paprika or chipotle powder.
- Adjust the spiciness by adding more or less jalapeño.
- This salsa can be made ahead of time and stored in the refrigerator for up to 3 days.
Nutrition
- Calories: 80
- Sugar: 3
- Sodium: 5
- Fat: 3
- Carbohydrates: 12
- Fiber: 2
- Protein: 2
Keywords: roasted corn salsa, corn salsa recipe, fresh salsa, Mexican salsa, easy salsa recipe