Follow these steps for perfect results
Frozen Corn
Large Tomato
Diced
Red Onion
Diced
Red Bell Pepper
Diced
Jalapeno Peppers
Seeded and Finely Diced
Canned Chipotle Pepper
Finely Chopped
Fresh Lime Juice
Olive Oil
Freshly Chopped Cilantro
Chopped
Fresh Ground Sea Salt
Spray a skillet or stir-fry pan with cooking spray and warm over medium-high heat.
Add frozen corn to the pan.
Spray the corn with additional cooking spray.
Cook the corn, stirring frequently, until it begins to brown but does not burn.
Remove the corn from heat.
In a large bowl, combine the diced tomato, diced red onion, diced red bell pepper, diced jalapeno peppers (seeded), finely chopped canned chipotle pepper, fresh lime juice, olive oil, chopped cilantro, and sea salt.
Mix all ingredients well.
Serve the roasted corn salsa with tortilla chips.
Expert advice for the best results
For a deeper smoky flavor, roast the corn on a grill.
Adjust the amount of jalapeno to your preferred level of spiciness.
Add a clove of minced garlic for extra flavor.
Everything you need to know before you start
5 minutes
Can be made a day ahead.
Serve in a colorful bowl, garnished with a lime wedge and a sprig of cilantro.
Serve with tortilla chips
Serve as a topping for tacos
Serve alongside grilled meats
Light and refreshing to balance the spice.
Crisp and acidic, complements the flavors.
Discover the story behind this recipe
Common in Mexican cuisine as a side dish or appetizer.
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