Roasted Corn Salsa
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Smoky, sweet roasted corn pairs perfectly with crunchy poblano peppers, fresh cilantro, chili seasoning, and tangy lime juice. Serve this roasted corn salsa year round when you make it with frozen corn!
Ingredients
- 2 cups corn kernels (from one 16 ounce package of frozen corn kernels)
- 1 tablespoon olive oil
- ¼ cup diced red onion
- 1½ cups diced poblano peppers, with the seeds removed (from about 2 medium poblano peppers)
- 1 cup diced avocado (from about 1 medium avocado)
- ¼ cup fresh cilantro leaves, roughly chopped
- 2 tablespoon lime juice (from about 1 whole lime)
- ¼ teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon table salt
Instructions
- Preheat the oven to 400 F. Line a baking sheet with aluminum foil.
- In a medium mixing bowl, combine the frozen corn kernels (no need to thaw) with the olive oil. Spread out on the prepared baking sheet.
- Bake for 15 to 20 minutes, until golden brown.
- In a large mixing bowl, combine the roasted corn with the red onion, poblano pepper, avocado, and cilantro.
- Add the lime juice, chili powder, paprika, and salt. Mix to combine. Serve fresh, or store leftovers in the fridge. Enjoy!!
Notes
- You can use grilled or roasted fresh corn or roasted canned corn instead of roasted frozen corn.
- For more spicy flavor, mix in sliced or diced jalapenos or serrano peppers.
- You can also roast the poblano peppers for more smoky flavor.
- To make this a whole meal, serve over rice with black beans or grilled chicken.
- Store leftovers in the fridge in an airtight container for up to 4 days.
Nutrition
Serving: 1 servingCalories: 66kcalCarbohydrates: 8gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 128mgPotassium: 169mgFiber: 2gSugar: 2gVitamin A: 187IUVitamin C: 21mgCalcium: 7mgIron: 0.3mg
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