This vegetarian family enjoys Mexican food on a weekly basis so I am always on the lookout for new (but still healthy) variations to keep things interesting.
This recipe comes to us from our friends at Edible Education Experience where my daughter spent some time learning some valuable cooking and eating tips that she will keep with her forever. Thanks, Janice & Chef Allyson for inspiring teenagers to grow and cook their own food!
Vibrant colored corn, bright red onion, aromatic cilantro, tangy citrus juices, jalapeno peppers, how could it get any better? It does …
To give this corn salsa an authentic flavor, we added a secret ingredient … a poblano pepper roasted to perfection, peeled and tossed into the mix.
Corn Salsa that is Easy, Homemade, Delicious, and Vegan!
You can use this corn salsa as a topping for Mexican Quinoa (yesterday’s recipe in case you missed it), or layer it in a burrito or a taco or eat it right out of the bowl (that is how I like it best :)).
Many people think Mexican food is difficult for vegetarians but see … it’s not! This comes together nicely in under 20 minutes and is great as a leftover snack or lunch the next day. Make this ahead and you will be a superstar when you pull this one out on a busy night!! Who needs takeout???
Vibrant vegetables, lemon, cilantro, and two different peppers combined to make an authentic Mexican Corn Salsa. Vegan, Gluten Free, Easy. Eat straight out of the bowl or add to tacos, bowls, burritos, nachos, and more!
16ozfrozen cornDefrost prior to use, I use a white and yellow mixture
olive oilto oil the pepper
1cupdiced red onion
1-2 Fresh Jalapenosadd an additional pepper if you want to increase the spice levle
3/4cup Fresh Cilantrofinely chopped
1/4cup Fresh Lemon Juice
1/4 cupFresh Lime Juice
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Apply a generous coating of oil to the entire outside of the poblano pepper, place pepper on a cookie sheet, broil for 5 minutes on each side, remove from oven and set aside. Pepper is done when it has a slight brown crisped skin, like mine in the photo
Place corn, chopped onion, cilantro, chopped jalapeno, and salt in a bowl and stir to combine
Once the poblano pepper has cooled, carefully remove the stem, peel the roasted skin off and chop the pepper into small pieces. Wash your hands thoroughly after this step and/or wear gloves
Add the poblano pepper to the corn mixture, pour in the citrus juices and salt, stir until combined and beautiful
Serve (or eat) immediately or store in airtight container in refrigerator for up to 3 days. Enjoy!
Thank you Edible Education Experience and Chef Allyson for introducing us to this fabulous Corn Salsa recipe which was fabulous to start but we added our own twist to with the poblano pepper because any chance I get to roast a vegetable I take it! 🙂
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Did you make this corn salsa? Did you add any other veggies to it? Leave a comment below!
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