Fresh sweet corn balanced with tangy lime and spicy jalapeño is sure to hit the spot! Savor the last bits of summer with Roasted Corn Salsa!
5 from 2 votes
Prep Time 20mins
Cook Time 15mins
Total Time 35mins
Cuisine American, Mexican
Servings 1teenager (or about 2 cups of salsa)
3earsfresh sweet corn on the cob
1small poblano pepper(optional if you can't find it)
1-2jalapeño peppers1 for mild, 2 for more spicy
2tablespoonfresh lime juice1 lime
1tablespoonfresh lemon juice½ lemon
kosher saltto taste
Heat a grill to medium heat. Place the corn, poblano pepper, and one jalapeño on the grill. Cover. Allow to roast a few minutes. Open the grill and rotate the vegetables. Continue to roast and rotate the vegetables to get an even char on all sides.
Remove the corn from the grill and set aside. Place the peppers in a bowl and cover with plastic wrap.
Finely chop the onion, cilantro, and the optional second jalapeño*, removing the seeds. *omit the second jalapeño for a milder salsa.
When cool enough to handle, cut the kernels from the corn cobs. Remove the peppers from the bowl and peel the skins from the peppers. Then remove the seeds and stems and dice the peppers.
Place all the chopped vegetables in a bowl. Squeeze the lime and lemon juice over top. Sprinkle with a pinch of kosher salt. Stir. Taste and add more salt if desired.
Eat immediately or refrigerate until ready to serve.