What? Some of you don’t like tomatoes? Blasphemy.

Oh, right. I’m one of them. Hence the cooked salsa. Cooked tomatoes I can do. Raw? No thanks.

So sometimes a non tomato based salsa is just what you need.

Since I already had Chipotle’s rice on the brain, this seemed like the perfect salsa to add to the repertoire: roasted corn salsa.

chipotle corn salsa

Mild poblano peppers; plump juicy corn; the bite of red onion & cilantro; the tang of lime juice…who needs those silly tomatoes?

roasted corn salsa

You can certainly skip the roasting step, but it’s worth the extra few minutes; it’s really what gives this corn salsa a real bang.

corn salsa recipe

 

Roasted Corn Salsa

by Heather Neal

Keywords: appetizer snack vegetarian vegan Mexican Southwest

Ingredients

  • 2 cups sweet yellow corn kernels
  • 1 poblano pepper, seeded
  • 1 small red onion, chopped {~1/4 cup}
  • 2 tsp fresh cilantro, chopped
  • Squirt of lime juice

Instructions

Mix corn, pepper, and onion together.

Spread on baking sheet and place under broiler for ~10 minutes. Cooking time will varying based on stove- keep an eye on it and remove when just starts to brown.

Stir in cilantro and lime juice.

Let cool before serving.

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What are your favorite non-tomato salsa flavors?

 

PS. There’s a new Nasoya tofu giveaway winner…is it you?!