Get ready to elevate your culinary game with a Mexican-inspired salsa that's about to become your new obsession! This Roasted Chili Corn Salsa isn't just another side dish – it's a vibrant, flavor-packed sensation that will turn ordinary meals into extraordinary culinary experiences. With perfectly charred corn, zesty jalapeños, and a bright lime kick, this recipe promises to tantalize your taste buds and add a burst of excitement to everything from tacos to grilled meats.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 4 ears of corn
- 1 red bell pepper
- 1 jalapeño
- 1/4 cup red onion
- 1/4 cup cilantro
- Juice of 1 lime
- Salt to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Husk the corn ears and remove any silk. Using a sharp knife, carefully cut the corn kernels off the cob into a large mixing bowl.
- Dice the red bell pepper into small, uniform pieces, removing seeds and membranes.
- Finely mince the jalapeño pepper, removing seeds if you prefer less heat. Use gloves to protect your hands while handling.
- Spread corn kernels, diced bell pepper, and minced jalapeño evenly on the prepared baking sheet. Drizzle with a small amount of olive oil and sprinkle with salt.
- Roast the vegetables in the preheated oven for 12-15 minutes, stirring once halfway through, until corn kernels are lightly charred and vegetables are tender.
- Remove from oven and let the roasted vegetables cool for 5 minutes.
- Finely dice the red onion and chop fresh cilantro leaves.
- In a large mixing bowl, combine roasted corn, bell pepper, jalapeño, red onion, and cilantro.
- Squeeze fresh lime juice over the mixture and add salt to taste. Gently toss to combine all ingredients.
- Let the salsa sit for 10 minutes to allow flavors to meld together before serving.
- Serve chilled or at room temperature as a side dish, topping, or dip.
Tips
- For maximum flavor, use fresh corn on the cob and roast it to bring out its natural sweetness.
- Wear gloves when handling jalapeños to prevent skin irritation from the capsaicin.
- For a smoky variation, you can grill the corn instead of roasting for additional depth of flavor.
- Let the salsa rest for at least 10 minutes before serving to allow the flavors to meld together.
- Adjust the heat level by removing or keeping jalapeño seeds according to your spice preference.
- This salsa is best served fresh but can be stored in the refrigerator for up to 2 days.
- For extra crunch, consider adding diced cucumber or letting the corn cool completely before mixing.
Nutrition Facts
Calories: 45kcal
Carbohydrates: 10g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
