Smoky Corn Salsa

Name: Smoky Corn Salsa
Total time: 20 min
Yield: 6 servings
Ingredients: 2 whole red bell peppers, quartered, seeded; 3 ears ears of fresh corn, husked; 1 bunch bunch green onions, trimmed; 4 tablespoons olive oil; 2 cloves garlic cloves; 1 teaspoon ground cumin; 2 tablespoons fresh lime juice; 1 tablespoon chipotle hot sauce; ⅔ cup chopped fresh cilantro

A vibrant and smoky salsa featuring grilled corn, bell peppers, and green onions, enhanced with chipotle hot sauce and fresh cilantro. Perfect as a dip or taco topping.

6 servings

20 min

Published October 4, 2025

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Ingredients

•2 whole red bell peppers, quartered, seeded
•3 ears ears of fresh corn, husked
•1 bunch bunch green onions, trimmed
•4 tablespoons olive oil
•2 cloves garlic cloves
•1 teaspoon ground cumin
•2 tablespoons fresh lime juice
•1 tablespoon chipotle hot sauce
•⅔ cup chopped fresh cilantro

Cooking Instructions

1.
Prepare barbecue (high heat). Brush bell peppers, corn, and green onions with some olive oil. Grill vegetables until well charred in spots, turning occasionally with tongs and removing pieces as they brown, 5 minutes for green onions, 10 to 15 minutes for bell peppers and corn. Cool slightly. Cut bell peppers and green onions into 1/3-inch pieces. Cut corn off cob.
15 min
2.
Heat 2 tablespoons oil in heavy small skillet over medium-high heat. Add garlic and cumin; sauté until garlic begins to sizzle but does not brown, about 30 seconds. Pour into large bowl; mix in lime juice and hot sauce. Mix in vegetables. Season to taste with salt and pepper. Cool completely; mix in cilantro.
5 min