Corn Salsa
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Corn Salsa
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A super fresh salsa made with ears of crisp charred corn, sweet bell pepper, vibrant red onion, herby cilantro, and a zesty spiced lime dressing. It's makes a perfect chip dip or a topping to pair with a main protein.
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Ingredients
- 4 medium ears fresh corn
- 1 medium orange bell pepper
- 2 medium roma tomatoes (9 oz), diced small
- 1/2 cup diced red onion
- 1/3 cup chopped cilantro
- 1 jalapeño, seeds and ribs removed for less heat if desired, minced
- 1 tsp minced garlic (1 clove)
- 1 tsp chili powder
- 2 tsp Mexican hot sauce, such as Valentina, or to taste
- 1 Tbsp olive oil
- 1 1/2 tsp lime zest
- 2 Tbsp fresh lime juice
- salt and black pepper, to taste
Instructions
- Preheat a grill over medium-high heat to about 450 degrees.
- Grill corn and orange bell pepper until charred on all over, about 3 minutes per 3 sides. Alternately you can do this over a gas stovetop set over a medium flame but be careful as corn does pop (stand back).
- Let cool then cut kernels from corn cobs, then core and seed the bell pepper and dice.
- Add corn and bell pepper to a large bowl along with tomatoes, onion, cilantro, jalapeno, garlic, chili powder, hot sauce, olive oil, lime zest, lime juice and toss. Season with salt and pepper to taste, toss.
- Store in the fridge up to 3 days. Serve as a dip with tortilla chips or over a protein such as fish, chicken, or beef.
Notes
- Optionally you can omit one cob of corn and add a can of drained and rinsed black beans in it's place.
- Or add 1 diced avocado in place of 1 corn.
- For a cheesy flavor try with 3/4 cup crumbled cotija cheese, adding just before serving.
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