Roasted Corn and Sweet Pepper Salsa
Bursting with smoky, charred sweetness, this Roasted Corn and Sweet Pepper Salsa is a vibrant, flavor-packed recipe perfect for any occasion. Freshly grilled corn kernels mingle with blistered bell peppers, spicy jalapeño, and zesty red onion, all tossed in a refreshing blend of lime juice, cilantro, and a touch of olive oil. This colorful salsa strikes the perfect balance between sweet and smoky with a subtle kick of heat, making it an ideal topping for tacos, grilled meats, or salads. Ready in just 30 minutes, this easy-to-make salsa is gluten-free, vegan, and loaded with summer-fresh flavors. Perfect for your next barbecue, game day, or potluck, this crowd-pleaser is guaranteed to impress!
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Recipe Information
Ingredients
- 3 ears Fresh corn on the cob
- 2 medium Sweet bell peppers (red, yellow, or orange)
- 1 small Jalapeño pepper
- 0.5 medium Red onion
- 0.25 cup Cilantro (fresh, chopped)
- 2 tablespoons Lime juice (freshly squeezed)
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Preheat your grill or stovetop grill pan to medium-high heat.
Peel the corn husks and remove all silk strands. Lightly brush the corn and sweet bell peppers with olive oil.
Grill the corn and bell peppers for about 10-12 minutes, turning occasionally until the corn is charred and the bell peppers are blistered. Add the jalapeño to the grill for the last 5 minutes, turning frequently to char all sides.
Remove the grilled vegetables from the heat. Let the bell peppers and jalapeño cool slightly, then peel off the charred skin. Slice the bell peppers in half and remove the seeds and stems. Finely dice the peppers and set aside.
Cut the kernels off the grilled corn by holding each ear upright and slicing downwards with a sharp knife. Place the kernels in a large mixing bowl.
Finely dice the red onion and add it to the bowl with the corn. Add the diced bell peppers and jalapeño to the bowl as well.
Stir in the chopped cilantro, fresh lime juice, salt, and black pepper. Mix well to combine all flavors.
Taste and adjust the seasoning if necessary. For a spicier salsa, you can add an extra diced jalapeño.
Serve immediately with tortilla chips, or use as a topping for tacos, grilled meats, or salads. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1246 mg | 54% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 33.6 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1526 mg | 32% | |
*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.
