Teresa's Recipes
Fire Roasted Corn Salsa
Experience the perfect fusion of flavors with this Fire Roasted Corn Salsa that is a delicious symphony of color, texture, and taste. The smoky sweetness of the grilled corn blends beautifully with the juicy tomatoes, crunchy red onions, and spicy jalapenos. The addition of fresh cilantro and a spritz of tangy lime infuse this salsa with a burst of freshness, making it a perfect accompaniment for grilled meats, tacos, or just a bowl of tortilla chips. This recipe draws inspiration from traditional Mexican cuisine, offering a salsa that is a treat to the senses.
Ingredients
- 1/2 teaspoon, freshly grounded Pepper
- 1/2 teaspoon, or to taste Salt
- 1, finely chopped Jalapeno
- 1, juiced Lime
- 1/2 cup, finely chopped Cilantro
- 1/2 cup, finely chopped Red onion
- 2, diced Tomatoes
- 3 ears, husked Corn
Dietary Notes
- Servings: 6
- Dish Type: Appetizer
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 80
- Fat: 1g
- Carbs: 18g
- Protein: 3g
- Sodium: 200mg
- Sugar: 6g
Instructions
- Preheat your grill or grill pan to medium high heat. You're looking for a good sear on the corn, so make sure the grill is hot.
- Place the corn on the grill and cook for 10-15 minutes. Turn them occasionally to ensure an even char on all sides.
- Once the corn is charred and cooked, remove from the grill and allow it to cool down. This makes it easier to handle.
- When the corn is cool enough to handle, cut the kernels off the cob. Be careful not to cut too close to the cob to avoid any hard bits.
- In a large bowl, combine the corn kernels, diced tomatoes, chopped onion, cilantro, lime juice, chopped jalapeno, salt, and pepper.
- Mix all the ingredients until they are well combined. Taste and adjust the seasoning if needed.
- Serve the salsa immediately with tortilla chips, or as a topping for tacos or grilled meats. It can also be stored in the refrigerator for a few days, and the flavors will meld and intensify over time.