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 poblano peppers, and cilantro to a large mixing bowl.
Pour in the lime juice and season with 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 the flavors improve after resting for 15 to 20 minutes.
If making ahead, the salsa keeps in the fridge for up to 3 days — just give it a stir before serving since the lime juice settles to the bottom.
Roasted Chili Corn Salsa
This salsa can be served as a dip or as a side – the roasted poblano peppers will provide real heat, unlike the many bland corn salads available. After you prepare and roast the peppers, you can make this salsa in about five minutes.
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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!
