Roasted Corn and Chipotle Salsa

Total Time
Prep 30 mins
Cook 20 mins

A sensational savory salsa. Published in the Houston Chronicle.


  1. Heat your outdoor grill.
  2. Shuck and de-silk your corn.
  3. Grill corn until each side is golden brown and let cool.
  4. Roast red pepper on the grill until charred on all sides.
  5. Place the pepper on a towel or covered container to let steam and remove when cool Peel charred skin off the pepper, remove the stem and seeds; dice the flesh Cut the kernels from the corncobs.
  6. Combine all the ingredients and season with salt and pepper.
  7. Serve with tortillas or as a topping for tacos.
Most Helpful

Thanks for the great idea. I had wanted to make a great corn salsa recipe similer to the mexican resturant I had worked at in JP Boston years ago. I cut corners and roasted 4 ears in my large cast iron skillet. I also added some pureed chipole peppers in aldobo sauce, a dash of good apple cider vinager, and 5 ripe tomatoes,a sweet onion. S&P to taste. GO FOR IT!!

NewEnglandCook June 01, 2006