Roasted Corn Salsa
Elevate your appetizer game with this vibrant Roasted Corn Salsa, a smoky, flavor-packed dip bursting with grilled goodness and fresh ingredients. Sweet kernels of charred corn pair beautifully with smoky roasted red bell pepper, spicy jalapeño, and tangy lime juice, while juicy cherry tomatoes and crisp red onion add a fresh crunch. The addition of garlic and cilantro ties all the flavors together with an herbaceous twist. This easy recipe comes together in under 30 minutes, making it perfect for parties, game days, or summer cookouts. Serve it as a zesty dip with tortilla chips, or use it as a topping for tacos, grilled meats, or salads for a bold punch of flavor. Keywords: roasted corn salsa, charred corn recipe, easy summer appetizers, grilled vegetable salsa, dip for tortilla chips.
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Recipe Information
Ingredients
- 4 ears fresh corn on the cob
- 1 medium red bell pepper
- 0.5 medium red onion
- 1 large jalapeño pepper
- 1 cup cherry tomatoes
- 0.25 cup cilantro
- 2 large lime
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
Instructions
Preheat your grill or stovetop grill pan to medium-high heat.
Remove the husks from the corn and lightly brush each ear with 1 tablespoon of olive oil to prevent sticking.
Place the corn, red bell pepper, and jalapeño directly on the grill. Cook for about 8-10 minutes, turning occasionally, until the vegetables are charred on all sides.
While the vegetables are grilling, finely dice the red onion, cherry tomatoes, cilantro, and garlic. Add them to a large mixing bowl.
Once the grilled vegetables have cooled slightly, carefully cut the kernels off the corn cobs using a sharp knife. Dice the roasted red bell pepper and jalapeño, removing the seeds for less heat if desired.
Add the roasted corn, bell pepper, and jalapeño to the mixing bowl with the other chopped ingredients.
Squeeze the juice of the limes over the mixture. Add the remaining 1 tablespoon of olive oil, salt, and ground black pepper.
Gently toss the salsa until all the ingredients are evenly combined.
Taste and adjust seasoning as needed. Add more lime juice or salt to preference.
Serve the roasted corn salsa immediately as a dip with tortilla chips, or store in an airtight container in the refrigerator for up to three days.
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1263 mg | 55% | |
| Total Carbohydrate | 108.3 g | 39% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 40.5 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1966 mg | 42% | |
*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.
