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Roasted Chili Corn Salsa

A burst of flavor that’s super easy to whip up, this Roasted Chili Corn Salsa is smoky, sweet, and slightly spicy, making it perfect for snacking or as a topping on various dishes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 ears Fresh corn or 3 cups frozen corn kernels Roasting brings out the sweetness.
  • 1 medium Red bell pepper, diced You can use yellow or orange peppers for color.
  • 1/2 medium Red onion, chopped Can soak in cold water for milder flavor.
  • 1/4 cup Fresh cilantro, chopped Substitute with parsley if needed.
  • 1 tablespoon Fresh lime juice Freshly squeezed is best for flavor.
  • 1 medium Jalapeño or Serrano chili, minced Adjust based on your spice tolerance.
  • 2 tablespoons Olive oil Avocado oil can be used as an alternative.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. If using fresh corn, cut the kernels off the cob. If using frozen, let them thaw.
  3. In a bowl, combine the corn, diced red bell pepper, chopped red onion, minced jalapeño, and cilantro.
  4. Lightly drizzle the mixture with olive oil and toss to coat.
Cooking
  1. Spread the veggie mix evenly on a baking sheet and roast for about 20-25 minutes, until the corn is golden and slightly charred.
  2. Once done, let it cool slightly and then stir in fresh lime juice. Taste for seasoning.
Serving
  1. Enjoy immediately or chill for an hour for flavors to meld.

Notes

Store in an airtight container in the fridge for up to 3 days. Freezes for up to a month. Thaw overnight in the fridge before serving.