Roasting the corn and red pepper really delivers the flavor in this salsa. It’s perfect served with chips, as a condiment, or even over chili.
2 tablespoons extra-virgin olive oil, divided
Kosher salt
1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
1/2 cup red pepper, small dice
1 small jalapeno or serrano chile pepper, seeded and chopped
1/3 cup chopped fresh cilantro
1/4 cup thinly sliced green onions
2 tablespoons fresh lime juice
Preheat the oven to 375 degrees. Toss the corn and peppers in 1 tablespoon of olive oil and 1 teaspoon of salt; spread on a sheet pan and roast for 20 minutes, stirring every 5 minutes. Cool slightly. Scrape the mixture into a bowl. Add in the cilantro and green onion. Stir in the remaining olive oil, the lime juice, and salt to taste.
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