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!