Grilled Corn and Roasted Pepper Salsa
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Looking for a fresh, flavorful dish to spice up your next gathering? This Grilled Corn and Roasted Pepper Salsa brings the smoky sweetness of grilled corn and peppers together with zesty lime and a touch of heat. Whether you're dipping chips or adding it to tacos, this salsa is even tastier when made ahead—so the flavors really shine!
Ingredients:
2 ears of corn
3 plum tomatoes, seeded and diced
1-2 jalapeños, diced (adjust for heat preference)
2 red bell peppers
2 poblano peppers
1 medium yellow onion, diced
1 bunch cilantro, chopped
Juice of 4 limes
Olive oil
Salt and pepper
Instructions:
This recipe was sourced from Mental Floss. Looking for more recipes? Check out our forum! And you can post your own, too!
Impress with this dish! Image Credit: Mental Floss
Ingredients:
2 ears of corn
3 plum tomatoes, seeded and diced
1-2 jalapeños, diced (adjust for heat preference)
2 red bell peppers
2 poblano peppers
1 medium yellow onion, diced
1 bunch cilantro, chopped
Juice of 4 limes
Olive oil
Salt and pepper
Instructions:
- Preheat your grill to high.
- Shuck the corn and brush with olive oil. Season with salt and pepper, then grill until lightly charred on all sides. Let it cool, and slice the kernels off the cobs.
- Lightly coat all the peppers with olive oil and grill them until they’re charred evenly.
- Place the hot peppers in a bowl, cover with plastic wrap, and let them steam for about 10 minutes.
- Peel off the charred skins, remove the seeds, and dice the peppers.
- In a large bowl, combine the grilled corn, diced peppers, tomatoes, onion, and cilantro. Season with salt and pepper.
- Squeeze in the lime juice, adjust the flavor to your liking, and give it a good toss.
This recipe was sourced from Mental Floss. Looking for more recipes? Check out our forum! And you can post your own, too!
