Roasted Corn and Bell Pepper Salsa
Whether you’re 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
- 1 cup roasted or grilled corn kernels fresh, frozen, or canned works
- ½ red bell pepper finely diced
- ½ cup cherry tomatoes finely diced
- ¼ red onion finely diced
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 2 tablespoon fresh cilantro chopped
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
Instructions
Roast the Corn
- If using fresh or frozen corn, toss with a little olive oil and roast in a skillet over medium-high heat until slightly charred, about 5 minutes.
Combine the Ingredients
- In a medium bowl, mix the roasted corn, bell pepper, cherry tomatoes (if using), and red onion.
Add Seasoning
- Add olive oil and lime juice. Stir in cilantro, smoked paprika, salt, and pepper. Toss gently to combine.
Let it Marinate
- Let the salsa marinate for 10 minutes to blend the flavors.
Notes
Plating Tip:
Serve in a small dish beside the red snapper or spoon the salsa directly over the fish for a rustic, colorful presentation.
Serve in a small dish beside the red snapper or spoon the salsa directly over the fish for a rustic, colorful presentation.
Tried this recipe?Let us know how it was!