Fire-Roasted Corn Salsa
Yield: About 5 cups
Prep Time: 10 minutes
Cook Time: 8 minutes (optional charring)
Ingredients
- 3 (15 oz) cans whole kernel corn, drained very well
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons diced jalapeño
- 1 teaspoon salt
- Pinch cayenne pepper
- Juice of 1 lime
Directions
- Drain corn thoroughly and pat dry with paper towels.
- For fire-roasted flavor, spread corn on a sheet pan and broil 5–8 minutes, stirring once, until lightly charred.
Alternatively, sauté in a dry skillet over medium-high heat until blistered. - Allow corn to cool.
- Combine corn, bell pepper, onion, cilantro, and jalapeño in a large bowl.
- Add salt, cayenne, and lime juice. Stir well.
- Taste and adjust salt or lime as needed.
- Chill 30 minutes before serving for best flavor.
Notes
- For extra depth, add 1 tablespoon olive oil.
- Add green onions and extra cilantro just before serving for freshness.
- Great with tortilla chips, tacos, grilled chicken, or burrito bowls.
