This roasted chili corn salsa is made with vibrant, golden kernels of sweet corn and bursting with bright flavors from diced red onions and fresh cilantro. The charred, roasted poblanos add plenty of flavor and a touch of heat that is balanced by a zesty lime dressing. This summer salsa recipe has an outstanding crunch, plus it's is as refreshing as it is beautiful.
- 16 ounces frozen corn kernels (thawed)
- 1/2 cup diced red onion
- 3 - 4 tablespoons diced green chilies (use roasted poblanos!)
- ⅓ cup chopped fresh cilantro (about 1 bunch, stems removed)
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Calories: 62kcal Carbohydrates: 15g Protein: 2g Fat: 0.5g Sodium: 168mg Fiber: 2g Sugar: 1g Vitamin C: 6mg