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
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Sauces Condiments Etc Vegetables American Southwestern United States Barbecue Low Fat Vegan Vegetarian Salsas Dietary Spicy Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Inexpensive Healthy 2 Low In Something Corn Peppers Taste Mood Equipment Grilling Presentation Served Cold
