Roasted Chili Corn Salsa (2 Ways)
Make delicious roasted corn salsa (2 ways) with fresh, canned, or frozen corn and other ingredients like jalapeños, garlic, onion, cilantro, and lime. It’s a fresh, vibrant salsa bursting with sweet, savory, tangy, and slightly spicy flavors. Plus it's ready in under 30 minutes!
Servings: 8 servings
Calories: 115kcal
Ingredients
- 3 cups of frozen roasted corn kernels, thawed
- 1 small red onion, finely diced
- 1 avocado, diced (optional)
- 1 roma tomato, diced
- ⅓ cup of minced cilantro
- 1 jalapeno, minced
- 2 limes, juiced
- ½ tablespoon of apple cider vinegar (optiona)
- ½ teaspoon of ground cumin
- 1 teaspoon of garlic powder
- Salt and pepper, to taste
Instructions
- In a large bowl, combine all of the ingredients. Mix well and allow it to marinate for 10 minutes. Mix again, taste, and add more lime juice or spices as needed.
Notes
If you don’t have roasted frozen corn, you can take 2 (15-ounce) cans of corn kernels and cook them in the air fryer for 10 minutes at 400 degrees, shaking the basket or filliping the kernels halfway through.
- Use the freshest ingredients: This homemade corn salsa requires only a simple, short ingredients list, so it’s important to use good-quality, fresh, in-season (where possible) ingredients for the best flavor.
- Cut fine, uniform pieces: This will ensure a consistent and even distribution of all the flavors and a better overall mouthfeel.
- Customize the heat: Make it milder with a mild pepper/less jalapeno. Add some seeds or a hotter pepper (serrano, poblano) for hotter chili corn salsa.
Nutrition
Calories: 115kcal | Carbohydrates: 21g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 12mg | Potassium: 375mg | Fiber: 4g | Sugar: 1g | Vitamin A: 178IU | Vitamin C: 16mg | Calcium: 17mg | Iron: 1mg
