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Sweet corn salsa in a bowl with a spoon. Next to this is a kitchen towel, a bowl of aleppo pepper, a sprig of cilantro and two lime halves.
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5 from 1 vote

Sweet Corn Salsa Recipe

Sweet corn salsa is great with chips but it's even better used as a healthy topping to boost the flavor of grilled chicken, poached fish, or even scrambled eggs. If you don't have corn on the cob you can use 2 cups frozen kernels, thawed.
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Appetizer, Dips and Appetizers, Snack
Cuisine: American/Mediterranean
Diet: Low Fat, Vegan, Vegetarian
Servings: 10 servings
Author: Summer Miller

Ingredients

For the Salsa (Makes 4 cups)

  • 1 poblano chile pepper
  • 2 large ears of sweet corn, silks removed and kernels cut from the cob
  • 1 large tomato, diced
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup red onion, minced
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, seeds removed, minced
  • 1 Hass avocado, small diced
  • 1 lime, zested
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon Aleppo pepper
  • 3/4 teaspoon kosher salt

Instructions

  • Preheat the broiler. Place a rack about 6 inches from the broiler. Place the poblano pepper on a small baking sheet and place under the broiler for 15 minutes. Use a pair of tongs and rotate the pepper once the skin starts to blacken, about every 5 minutes. Remove from the oven, transfer to a bowl, cover with a dish towel, and set aside to cool.
  • Make the salsa. In a medium bowl, combine the olive oil, tomato, corn kernels, diced onion, and minced garlic. Stir to combine. Set a large, high-sided skillet over medium-high heat and add the mixture to the pan. Cook for 5 minutes, just until the onions soften a little, the garlic becomes fragrant, and the mixture warms through. Remove from heat. Return to the bowl.
  • Finish the Salsa. To the bowl, add jalapeno. Take the poblano, and use your fingers to remove the blistered and blackened skin, the stem, and the seeds (it should pull right off). Chop the pepper and add it to the bowl with the corn and tomato mixture. Add the diced avocado, lime zest, and juice from 1/2 a lime, cilantro, Aleppo pepper, and salt. Stir gently to combine. Taste and adjust the seasoning by adding more salt and more lime juice.

Notes

  • Visit our shop to browse quality Mediterranean ingredients, including olive oils, honey, jams, and spices.
  • You can make this salsa up to 3 days ahead of time, but I would wait to add the avocado and tomato until just before serving.

Nutrition

Calories: 94.9kcal | Carbohydrates: 7.6g | Protein: 1.4g | Fat: 7.5g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 5.1g | Trans Fat: 0.001g | Sodium: 183.5mg | Potassium: 220.7mg | Fiber: 2.4g | Sugar: 2.2g | Vitamin A: 314.4IU | Vitamin C: 18.7mg | Calcium: 10.7mg | Iron: 0.4mg

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