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Chips and Salsa

Corn Salsa

Ingredients

  • 1 Bag Corn 1-2 Cans, 3 Ears - cut off the cob
  • 2-3 Tomatos
  • 1/2 - 1 Onion
  • 2 Jalapeno Peppers
  • 2 Poblano Peppers
  • 1-2 Red Chili Peppers
  • 2 TBS Butter
  • 1 TBS Chili Powder
  • 1 TBS Garlic Powder
  • 1 TBS Cumin
  • 1 TBS Red Pepper Flakes
  • 1/2 Fresh Lemon

Instructions

Roast the Corn

  1. Preheat Cast Iron Pan. Add butter, spices and corn and roast the corn until it is cooked. I roast it until it starts to "pop" or jump out of the pan.

Roast the Peppers

  1. Slice the fresh peppers and remove the seeds. Roast in the oven at 350* for 5-7 minutes

Make the Corn Salsa

  1. While the corn and peppers are roasting, dice the onion and tomatos and place in a large bowl.

    Once the corn is roasted, allow to cool to room temp, and add to onions and tomatos.

    Carefully dice the peppers and mix into corn, tomatos, and onions.

    Squeeze 1/2 a lemon over the mixture and stir.

    Refrigerate until ready to enjoy!