Roasted Corn Salsa

Elevate your appetizer game with this vibrant Roasted Corn Salsa, a smoky, flavor-packed dip bursting with grilled goodness and fresh ingredients. Sweet kernels of charred corn pair beautifully with smoky roasted red bell pepper, spicy jalapeño, and tangy lime juice, while juicy cherry tomatoes and crisp red onion add a fresh crunch. The addition of garlic and cilantro ties all the flavors together with an herbaceous twist. This easy recipe comes together in under 30 minutes, making it perfect for parties, game days, or summer cookouts. Serve it as a zesty dip with tortilla chips, or use it as a topping for tacos, grilled meats, or salads for a bold punch of flavor. Keywords: roasted corn salsa, charred corn recipe, easy summer appetizers, grilled vegetable salsa, dip for tortilla chips.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 6

Ingredients

• 4 ears fresh corn on the cob
• 1 medium red bell pepper
• 0.5 medium red onion
• 1 large jalapeño pepper
• 1 cup cherry tomatoes
• 0.25 cup cilantro
• 2 large lime
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper

Directions

Step 1

Preheat your grill or stovetop grill pan to medium-high heat.

Step 2

Remove the husks from the corn and lightly brush each ear with 1 tablespoon of olive oil to prevent sticking.

Step 3

Place the corn, red bell pepper, and jalapeño directly on the grill. Cook for about 8-10 minutes, turning occasionally, until the vegetables are charred on all sides.

Step 4

While the vegetables are grilling, finely dice the red onion, cherry tomatoes, cilantro, and garlic. Add them to a large mixing bowl.

Step 5

Once the grilled vegetables have cooled slightly, carefully cut the kernels off the corn cobs using a sharp knife. Dice the roasted red bell pepper and jalapeño, removing the seeds for less heat if desired.

Step 6

Add the roasted corn, bell pepper, and jalapeño to the mixing bowl with the other chopped ingredients.

Step 7

Squeeze the juice of the limes over the mixture. Add the remaining 1 tablespoon of olive oil, salt, and ground black pepper.

Step 8

Gently toss the salsa until all the ingredients are evenly combined.

Step 9

Taste and adjust seasoning as needed. Add more lime juice or salt to preference.

Step 10

Serve the roasted corn salsa immediately as a dip with tortilla chips, or store in an airtight container in the refrigerator for up to three days.

Nutrition Facts

Serving size	924.6 grams (924.6g)

Amount per serving	% Daily Value*
Calories	705

Total Fat 33.80g	43%
Saturated Fat 5.00g	25%
Polyunsaturated Fat 0.10g
Cholesterol 0mg	0%
Sodium 1263mg	55%
Total Carbohydrate 108.30g	39%
Dietary Fiber 19.10g	68%
Total Sugars 40.50g
Protein 16.70g	33%

Vitamin D 0IU	0%
Calcium 123mg	9%
Iron 5mg	26%
Potassium 1966mg	42%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.8%

Protein: 8.3%

Carbs: 53.9%