Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 2 cups frozen sweet white corn
- 1/4 to 1/2 teaspoon salt
- 1/4 cup finely diced red onion (about 1/4 of a medium onion)
- 1/4 cup finely chopped cilantro (about 1/2 bunch)
- 2 tablespoons finely diced jalapeño (1 jalapeño)
- 1 lime (or 1 lime and 1 lemon)
- 1/4 cup diced roasted poblano pepper (optional)
Optional Spices
- Optional spices as desired (such as ground cumin or chili powder) to taste
Instructions
- Roast Corn: Heat the olive oil in a large skillet over high heat. Add the frozen corn and salt. Cook the corn, stirring occasionally to allow evaporation of moisture. Continue to cook until the corn is slightly charred with golden-brown spots, about 3 to 10 minutes depending on your preference for roast level. Be sure to avoid frequent stirring for proper roasting. Remove the skillet from heat and let the corn cool completely at room temperature or speed up the cooling by placing it in the refrigerator.
- Make Salsa: In a bowl, combine the cooled roasted corn with finely diced red onion, chopped cilantro, diced jalapeño, and 2 tablespoons of fresh lime juice (or 1 tablespoon lime juice and 1 tablespoon lemon juice if using both). Add the optional diced roasted poblano pepper and any desired optional spices. Stir gently to combine all ingredients evenly. Taste and adjust salt or lime juice as needed. Refrigerate the salsa for at least 30 minutes before serving to allow flavors to meld. Serve chilled or at room temperature with chips, tacos, grilled meats, or salads.
Notes
- Use frozen corn straight from the freezer for best results; it roasts beautifully and provides a sweet crunch.
- Adjust jalapeño quantity based on your preferred spice level or substitute with milder peppers.
- Roasted poblano pepper adds a smoky depth but can be omitted if unavailable.
- Optional spices such as cumin or chili powder can enhance the flavor profile but are not necessary.
- Letting the salsa rest in the fridge for at least 30 minutes greatly improves the flavor by allowing all ingredients to meld.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salsa
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegetarian
