Roasted Corn and Bell Pepper Salsa Recipe

Roasted Corn and Bell Pepper Salsa blends whole foods and fresh flavors. Whether planning a summer barbecue or looking for a vibrant topping to elevate your seafood dishes, this salsa is a showstopper. Packed with wholesome ingredients, it’s versatile enough to serve as a dip with tortilla chips or as an accompaniment to grilled meats and fish like red snapper or grouper.

Ingredients for Roasted Corn and Bell Pepper Salsa

Serves: 4-6

• 1 cup roasted or grilled corn kernels (fresh, frozen, or canned works)
• ½ red bell pepper, finely diced
• ½ cup cherry tomatoes, finely diced (optional for a pop of freshness)
• ¼ red onion, finely diced
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 2 tablespoon fresh cilantro
• ½ teaspoon paprika
• Salt and freshly ground black pepper

How to Make Roasted Corn and Bell Pepper Salsa

1. Roast the Corn: If you’re using fresh or frozen corn, toss the kernels with olive oil and roast them in a skillet over medium-high heat. Cook until they develop a slight char, which should take about 5 minutes.

2. Combine the Ingredients: Mix the roasted corn, diced red bell pepper, cherry tomatoes (if using), and red onion in a medium bowl.

3. Season the Salsa: Add olive oil, lime juice, chopped cilantro, paprika, and a pinch of salt and pepper.

4. Let It Marinate: For the best flavor, let the salsa marinate for about 10 minutes. This allows the ingredients to meld and bring out all the flavors.

Plating Tip

For a rustic presentation, serve the salsa in a small dish alongside your main course. Alternatively, spoon it directly over your grilled fish or meat for visual appeal.

Why You’ll Love This Salsa

• Easy to Customize: Add a diced jalapeño for a spicy kick or swap cilantro for parsley if preferred.
• Healthy and Nutritious: Packed with fiber, vitamins, and antioxidants from fresh vegetables.
• Quick and Simple: It takes just 15 minutes to prepare, making it perfect for busy weeknights or last-minute entertaining.

FAQs

Can I make this salsa ahead of time?
Yes! You can prepare the salsa up to 24 hours in advance. Store it in an airtight container in the refrigerator and give it a quick stir before serving. Any longer than that, the tomatoes will start to break down.

What other ingredients can I add?
For more depth of flavor, try adding diced avocado, black beans, or a hint of minced garlic.

What dishes pair best with this salsa?
This salsa complements grilled fish, shrimp, chicken, pork, or veggie dishes like stuffed bell peppers or roasted sweet potatoes.