Description
A smoky and spicy Chipotle Corn Salsa featuring charred corn, chipotle peppers in adobo, and fresh vegetables. Perfect as a dip, taco topping, or a flavorful side dish.
Ingredients
Scale
Main Ingredients
- 2 cups fresh or frozen corn kernels
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 to 2 chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce from the can
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Heat the oil: Heat the olive oil in a skillet over medium heat to prepare for charring the corn, which enhances its smoky flavor.
- Char the corn: Add the corn kernels to the skillet and cook for 5 to 7 minutes, stirring occasionally until the corn is lightly charred. This adds depth to the salsa.
- Cool the corn: Remove the skillet from the heat and allow the corn to cool slightly to avoid wilting the fresh ingredients in the salsa.
- Mix the salsa: In a mixing bowl, combine the charred corn, diced red bell pepper, chopped red onion, minced chipotle peppers, adobo sauce, fresh lime juice, chopped cilantro, ground cumin, salt, and black pepper. Stir well until evenly mixed.
- Chill: Refrigerate the salsa for at least 30 minutes to allow the flavors to meld and intensify.
- Serve: Serve chilled as a dip with tortilla chips or use it as a topping for tacos, grilled meats, or salads for a smoky and spicy twist.
Notes
- Adjust the number of chipotle peppers to control the level of heat according to your preference.
- Roasting the corn on a grill before charring can add an extra smoky flavor.
- This salsa can be made a day in advance to develop deeper flavors.
