Ingredients for Roasted Corn And Chipotle Salsa
- Fresh Corn
- Red Bell Pepper
- Garlic
- Chipotle Chile
- Fresh Cilantro
- Salt And Pepper
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How to Make Roasted Corn And Chipotle Salsa
- Preheat your outdoor grill to medium-high heat.
- Shuck 4 ears of corn and remove the silks.
- Grill the corn, turning occasionally, until each side is golden brown and slightly charred (about 8-10 minutes total). Let cool slightly.
- Roast 1 large red bell pepper directly on the grill, turning frequently, until the skin is blackened on all sides (about 10-12 minutes).
- Place the roasted pepper in a bowl, cover with plastic wrap, and let steam for 10 minutes. Once cool enough to handle, peel off the charred skin, remove the stem and seeds.
- Cut the kernels from the corn cobs. You should have approximately 4 cups of corn kernels.
- Dice the roasted red pepper into ½ inch pieces.
- In a medium bowl, combine the corn kernels, diced red pepper, 1 (7 ounce) can of chipotle peppers in adobo sauce (minced, reserving some adobo sauce for extra heat), ½ cup finely chopped red onion, ½ cup chopped cilantro, 2 tablespoons lime juice, and 1 teaspoon salt.
- Taste and adjust seasoning with salt, pepper, and additional adobo sauce to your preference.
- Serve immediately or chill for later. Enjoy with tortilla chips, tacos, or your favorite grilled proteins!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
4g
Fat
0g
Carbs
1g