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Corn Salsa

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 12 (about 6 cups)
Course: Side Dish
Cuisine: Mexican , Tex-Mex

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

    Cup of Yum
  1. Preheat a grill over medium-high heat to about 450 degrees.
  2. 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).
  3. Let cool then cut kernels from corn cobs, then core and seed the bell pepper and dice.
  4. 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.
  5. 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.