Roasted Corn Salsa
This Roasted Corn Salsa is loaded up with fresh flavors of sweet corn, spicy jalapeño, and tangy lime juice! A fun Chipotle copycat recipe. Perfect for loading onto tacos, nachos or in burrito bowls!
Servings: 6
Ingredients
- 1 tbsp extra virgin olive oil
- 4 ears corn
- 1 jalapeno
- ½ cup red onion diced
- ½ bunch cilantro diced
- 1-2 limes juiced (approx 1/4 cup)
- ½-1 tsp salt to taste
- ¼ tsp ground black pepper
Instructions
- Heat oil a large skillet over medium heat. Roast the corn and jalapeno until jalapeno is blacked and corn is cooked (will look bright yellow).
- Allow the corn and jalapeno to cool to the touch, then using a sharp knife cut the corn from the cob. Remove the blacked skin from the jalapeno (will come off easily with your fingers, or can scrape with a knife). Then slice in half and remove the seeds and membranes if desired to reduce the heat.
- Add the ingredients to a medium size mixing bowl. Stir to combine.
- Adjust the amount of lime juice and salt and pepper to taste.
- Cover and refrigerate. Allow to chill for at least 30 minutes before serving.
Notes
- Corn: Corn on the cob will give the best flavoring for this salsa. You can substitute for frozen corn. Canned corn will have a different texture, but can still be used.
- Jalapeño: For more heat substitute this with a Serrano pepper. Substitute with a poblano or a green bell pepper for less heat.
- Lime Juice: Fresh squeezed lime juice is best.
- Oil: Use avocado oil or other cooking oil for roasting the corn.
Nutrition
Calories: 31kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 195mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 7mg | Calcium: 7mg | Iron: 1mg