ROASTED CHILE CORN SALSA RECIPES

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ROASTED CHILI CORN SALSA RECIPE | COZYMEAL



Roasted Chili Corn Salsa Recipe | Cozymeal image

This roasted chili corn salsa comes together in less than 10 minutes. Sweet corn mingles with roasted green chiles and refreshing cilantro for a zesty burst of flavors.

Provided by Chef Dom

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 4

Number Of Ingredients 9

1/4 cup(s) diced onion
1/4 cup(s) diced tomatoes
1 cup(s) canned corn kernels, drained
1/4 cup(s) canned roasted diced green chiles, drained
1 tblsp olive oil
1 tblsp lime juice
1 tsp ground cumin
2 tblsp chopped cilantro
salt and pepper, to taste

Steps:

  • <p>Chop the onion into small dice.&nbsp;</p>
  • <p>Chop the tomatoes into small dice.</p>
  • <p>In a bowl, add the onion, tomatoes, corn, green chiles, olive oil, lime juice cumin, cilantro, salt and pepper. Toss to combine.</p>
  • <p>Refrigerate until ready to serve. Enjoy with a side of tortilla chips or as a topping for tacos.</p>

Nutrition Facts : Calories 89.8 calories, FatContent 4.1 grams, FiberContent 1.7 grams, SaturatedFatContent 0.5 grams, SodiumContent 181.6 milligrams, SugarContent 2.6 grams, ProteinContent 1.8 grams, CholesterolContent 0 milligrams, CarbohydrateContent 12.2 grams, ServingSize 78.5 grams

CHIPOTLE COPYCAT ROASTED CHILI-CORN SALSA



Chipotle Copycat Roasted Chili-Corn Salsa image

Chipotle Copycat Roasted Chili-Corn Salsa is a medium heat, smoky and slightly sweet salsa that is an amazing side dish and the perfect topping to so many of my favorite dishes! This simple recipe even has a shortcut to get it on the table in no time flat.

Provided by Donna Elick

Total Time 25 minutes

Prep Time 25 minutes

Number Of Ingredients 8

2 poblano chile peppers
4 cups frozen white sweet corn, defrosted and drained
1/2 red onion, finely diced
1/2 cup fresh cilantro, chopped
2 medium jalapenos, finely diced
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt

Steps:

  • Place an oven rack at the upper top position and preheat the oven to 425°F. Line a baking sheet with aluminum foil.
  • Place poblano peppers on the prepared baking sheet. Bake until the peppers are totally blistered and browned, about 15 to 20 minutes. Turn peppers every 5 minutes to roast all sides. Transfer the peppers to a bowl and cover with plastic wrap for 5 minutes. Peel the poblanos with your fingers. Careful the peppers are still hot. Cut them in half and remove seeds. Chop poblanos and place in a medium bowl with the remaining ingredients. Toss to combine. Serve and enjoy.
  • This is a great make-ahead dish, it gets even better the next day.
  • You can substitute fresh cooked corn when it is in season.
  • SHORTCUT: You can substitute 1 (4-ounce) can fire roasted diced green chiles for the poblanos. It will save you some time and it tastes amazing!

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