Description
A quick and easy roasted chili corn salsa that’s sweet, tangy, and spicy. Perfect for tacos, burrito bowls, or as a dip with tortilla chips. Ready in just 15 minutes and made with six simple ingredients, this fresh and healthy salsa is a must-try for any occasion.
Ingredients
Scale
- 3 cups corn kernels (fresh, frozen, or canned)
- 1 medium jalapeño, finely diced (seeds removed for less heat)
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1–2 limes (about 2 tablespoons)
- 1/2 teaspoon salt
Instructions
- Prepare the corn: Thaw frozen corn, drain canned corn, or cut fresh kernels off the cob.
- Dice the jalapeño and red onion, then chop the cilantro.
- In a large mixing bowl, combine the corn, jalapeño, onion, and cilantro.
- Add lime juice and salt, then toss until evenly mixed.
- Taste and adjust seasoning if needed.
- Optionally, marinate in the fridge for 2 hours for enhanced flavor.
- Serve with tortilla chips, tacos, or as a side.
Notes
- Use gloves when handling jalapeños to avoid irritation.
- For a smoky twist, roast or grill the corn before mixing.
- This salsa tastes better the next day as the flavors meld.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Appetizer, Side Dish
- Method: No-cook
- Cuisine: Mexican-inspired