Description
This vibrant and fresh Corn Salsa recipe combines grilled corn and orange bell pepper with ripe tomatoes, jalapeño, and zesty lime for a flavorful, colorful dip perfect for tortilla chips or as a topping for your favorite protein. Ready in just 30 minutes, it’s a refreshing addition to any meal or party spread.
Ingredients
Vegetables
- 4 medium ears fresh corn
- 1 medium orange bell pepper
- 2 medium Roma tomatoes (9 oz), diced small
- 1/2 cup diced red onion
- 1/3 cup chopped cilantro
- 1 jalapeno, seeds and ribs removed if desired, minced
- 1 tsp minced garlic (1 clove)
Seasonings & Condiments
- 1 tsp chili powder
- 2 tsp Mexican hot sauce (such as Valentina), or to taste
- 1 Tbsp olive oil
- 1 1/2 tsp lime zest
- 2 Tbsp fresh lime juice
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the Grill: Preheat a grill over medium-high heat to about 450°F (232°C) to prepare for charring the vegetables.
- Grill Corn and Bell Pepper: Place the fresh corn ears and the whole orange bell pepper on the grill. Grill corn until charred all over, turning every few minutes, about 3 minutes per 3 sides. Grill the pepper similarly until the skin is charred and blistered. Alternatively, you may char them over a gas stovetop flame, being cautious of popping corn.
- Cool and Prepare Vegetables: Let the grilled corn and bell pepper cool. Once cool, cut the kernels off the corn cobs. Core, seed, and finely dice the bell pepper.
- Combine Ingredients: In a large bowl, add the grilled corn kernels, diced bell pepper, diced tomatoes, red onion, chopped cilantro, minced jalapeño, minced garlic, chili powder, Mexican hot sauce, olive oil, lime zest, and fresh lime juice. Toss everything together until well combined.
- Season to Taste: Season the salsa with salt and black pepper to your preference. Toss again to evenly distribute the seasoning.
- Chill and Serve: Store the salsa in the refrigerator for up to 3 days. Serve chilled as a dip with tortilla chips or as a vibrant topping for grilled fish, chicken, or beef.
Notes
- To reduce heat, remove seeds and ribs from the jalapeño before mincing.
- Grilling the corn and bell pepper adds a lovely smoky flavor but can be substituted by roasting if a grill is unavailable.
- This salsa keeps well refrigerated for up to 3 days, making it great for meal prep or entertaining.
- Adjust the amount of hot sauce to your preferred spice level.
- Serve with warm tortilla chips or as a fresh topping to elevate your grilled meats or seafood.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Mexican
