Ingredients (~12 servings)
- 24 oz frozen corn kernels, thawed
- 3/4 cup diced red onion
- 1/3 cup diced roasted poblanos
- 1/2 cup chopped fresh cilantro
- 1 1/2 Tbsp lime juice
- 3/4 tsp salt
- 1/2 tsp black pepper
Combine Everything in a Large Bowl
Add the corn, red onion, roasted poblanos, and cilantro to a large mixing bowl.
Pour in the lime juice and add the salt and pepper.
Stir until everything is well combined and the lime juice coats all the corn.
The salsa is ready to serve immediately but gets better after sitting for ~15-20 minutes to let the flavors meld.
If you’re making this ahead, it keeps in the fridge for up to 3 days; just give it a stir before serving since the lime juice settles.
Roasted Chili Corn Salsa
This salsa works great as a dip or side dish – the roasted poblanos give it actual heat instead of just being another bland corn salad. Takes about 5 minutes to throw together once you have your peppers roasted.
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Ingredients
Ingredients (~12 servings)
- 24 oz frozen corn kernels thawed
- 3/4 cup diced red onion
- 1/3 cup diced roasted poblanos
- 1/2 cup chopped fresh cilantro
- 1 1/2 Tbsp lime juice
- 3/4 tsp salt
- 1/2 tsp black pepper
Instructions
- Thaw frozen corn kernels.
- Combine corn, red onion, roasted poblanos, and cilantro in a large bowl.
- Add lime juice, salt, and pepper.
- Stir until well combined and corn is coated.
- Let sit 15-20 minutes before serving for best flavor.
Notes
Keeps refrigerated up to 3 days. Stir before serving.
Tried this recipe?Leave a comment below & let me know!
