Roasted Corn and Chipotle Salsa
Get ready to elevate your snacking game with this Roasted Corn and Chipotle Salsa—a smoky, spicy, and irresistibly fresh dip that’s perfect for any occasion! Featuring char-grilled corn on the cob, juicy cherry tomatoes, and zesty lime, this recipe combines bold, vibrant flavors with just the right amount of heat from smoky chipotle peppers in adobo sauce. Fresh cilantro and a touch of garlic round out the flavor profile, while the quick prep and simple grilling technique make this dish as easy as it is delicious. This versatile salsa pairs brilliantly with tortilla chips, tacos, or as a topping for grilled proteins, making it a must-have for parties, BBQs, or weeknight dinners. Add a taste of summer to your table with this crowd-pleasing roasted corn salsa!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 3 ears Fresh corn on the cob
- 1 cup Cherry tomatoes
- 0.5 medium Red onion
- 2 whole Garlic cloves
- 0.25 cup Cilantro leaves
- 2 whole Chipotle peppers in adobo sauce
- 1 whole Lime
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your grill or stovetop grill pan to medium-high heat.
Brush the corn on the cob lightly with olive oil. Place the ears of corn on the grill and cook for 10-12 minutes, turning occasionally, until kernels are slightly charred and tender. Set aside to cool.
Meanwhile, dice the cherry tomatoes, finely chop the red onion, and mince the garlic.
Once the corn has cooled, use a sharp knife to carefully cut the kernels off the cob and transfer them to a large bowl.
Add the chopped cherry tomatoes, red onion, and minced garlic to the bowl with the corn.
Finely chop the chipotle peppers and cilantro leaves. Add them to the bowl along with the adobo sauce from the can for extra flavor.
Roll the lime on the countertop to release its juices, then cut it in half and squeeze the juice over the mixture. Add olive oil, salt, and black pepper.
Gently toss all the ingredients together until well combined.
Taste and adjust seasonings as needed, adding more lime juice or salt if desired.
Serve the salsa immediately with tortilla chips or as a topping for your favorite dishes. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.7 g | 6% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 310 mg | 13% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 7.0 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 337 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
