Roasted Corn Salsa is packed with flavor and is easy to make any time of the year. The pan roasting brings out the sweetness of the corn, and the touch of red onion, pickled jalapeño, and chiles, along with the dash of chili powder and lime just brings it all together. This is one salsa you and your guests will be going back to again and again! It's that good!
2cupscorn kernelsfrom 2 to 3 ears, or 1 16 oz. package frozen corn kernels
14.5 oz. cangreen chilieschopped
½tspKosher salt
¼tspfreshly ground black pepper
½tspchili powder
Juice of 2 limesabout 2 tablespoons
Instructions
Heat oil in a large skillet over medium-high heat.
1 tbsp olive oil
Add onion and jalapeño and cook until soft, about 3 to 4 minutes.
¼ cup red onion, 1 jalapeño
Add corn and green chilies, and cook until corn starts to brown, about 12 minutes.
1 4.5 oz. can green chilies, 2 cups corn kernels
Stir in salt, pepper, chili powder, and lime juice.
½ tsp Kosher salt, ¼ tsp freshly ground black pepper, ½ tsp chili powder, Juice of 2 limes
Remove from heat and let cool.
Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.Fresh corn really makes this salsa shine, but we've used frozen corn, and it's excellent, too. Let it thaw first (you can easily defrost it in your microwave). We don't recommend using canned corn. The salsa will keep covered in the fridge for up to 1 week. The salsa is best served at room temperature or slightly warmed.