Roasted Corn Salsa
Roasting the corn and red bell pepper help to give this dish its distinctive flavor. The vegetables become slightly softened while getting that lovely roasted flavor. When corn is in season, I make this salsa to go with everything from tacos to fish, roasted meats or even a creamy bowl of tomato soup — one of my favorites!
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Ingredients
- 3 ears corn on the cob, shucked and roasted
- 1/4 red bell pepper, minced
- 1/4 red onion, minced
- 1 - 2 serrano or jalepeno peppers, finely minced
- 3 Tbsp cilantro, finely chopped
- 2 Tbsp extra virgin olive oil
- 1 Tbsp freshly squeezed lime juice
- 2 tsp kosher salt
- 1/2 tsp dried Mexican oregano
Ingredients
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Instructions
- Place the corn and red bell pepper on a grill to lightly char the outside. Turn frequently to char all sides of the vegetables. Cool.
- Cut corn kernels from cob and mince 1/4 of the red bell pepper; add to a small bowl with the rest of the ingredients and stir carefully to combine. Serve immediately or chill for later use.
I like to use my Breville Smarg Grill to char the corn and red bell pepper. It’s very convenient, and the vegetables get perfectly charred without the fuss of firing up the outdoor grill.
Breville Smart Grill
