Roasted Corn and Pepper Medley Salsa

Roasted Corn and Pepper Salsa is a culinary tapestry, woven with the vibrant hues and flavors of summer’s finest produce. This dish, a blend of charred sweetness and smoky undertones, captures the essence of sun-drenched fields and the joy of rustic cooking. At its heart, this salsa is a celebration of contrasts: the sweet, bursting kernels of corn against the mellow heat of an array of peppers, each contributing its own unique note to an exquisite flavor symphony.

The process begins with the deliberate charring of fresh corn alongside a colorful quartet of peppers. The combination of peppers in this salsa each contributes its unique flavor profile, enhancing the overall dish. Red bell peppers bring a natural sweetness and a pop of color, contrasting with the green bell peppers’ slight bitterness and crunch. The jalapeño adds a manageable kick of heat, which is deepened by the smoky notes of the poblano. The Anaheim pepper, milder in comparison, introduces a subtle spice and a hint of earthiness to the mix. Roasting these peppers at 450°F not only amplifies their individual tastes but also melds them into a cohesive, flavorful blend that complements the sweet roasted corn perfectly.

Chopped into a rustic dice, the roasted vegetables are then tossed together, their charred edges a testament to the transformative power of fire. The addition of bright lime juice cuts through the richness, its acidity lifting the smoky notes to create a refreshing balance. Cilantro, with its fresh, citrusy undertones, is scattered throughout, lending a burst of green that echoes the verdant landscapes of summer. A whisper of ground cumin weave in layers of complexity, introducing a warmth and depth that resonate with each bite.

This Roasted Corn and Pepper Salsa is an ode to the abundance of summer and the simple pleasures of eating. Its bold colors and dynamic flavors make it a versatile companion to a myriad of dishes, from grilled meats that echo its smoky notes to the simple, satisfying crunch of a tortilla chip. It is equally at home adorning a casual backyard barbecue plate or adding a dash of sophistication to a gourmet taco night.

Beyond its flavors, the salsa is a visual feast, a mosaic of charred yellows, reds, and greens, each piece a brush stroke contributing to a larger picture of culinary artistry. The deep char marks on the corn and peppers tell a story of fire and transformation, inviting diners to savor not just the taste but the journey of each ingredient from field to flame to fork.

In essence, Roasted Corn and Pepper Salsa is a dish that transcends its humble origins, embodying the spirit of summer with every smoky, sweet, and tangy bite. It is a testament to the beauty that arises from simplicity, a reminder that the most memorable flavors often come from the earth, touched by fire, and shared with care.

Roasted Corn and Pepper Medley Salsa

Recipe by Kyle Taylor

5.0 from 1 vote

Course: SidesCuisine: MexicanDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

This Roasted Corn and Pepper Medley Salsa combines the sweetness of corn with the diverse flavors of roasted peppers, from the mild heat of jalapeños to the smoky depth of poblanos, creating a vibrant, flavorful dish perfect for any gathering.

Ingredients

• 1 cup corn kernels, fresh or frozen

• 1 red bell pepper, halved

• 1 green bell pepper, halved

• 1 jalapeno pepper, halved

• 1 poblano pepper, halved

• 1 Anaheim pepper, halved

• 1 small onion, diced

• 1 lime, juiced

• 1 teaspoon cumin

• 1/4 cup cilantro, freshly chopped

• 2 tablespoons extra virgin olive oil

• to taste, salt and ground black pepper

Directions

• Roast the Vegetables:
  Preheat your oven to 450°F (232°C). Lightly drizzle the corn, bell peppers, jalapeño, poblano, Anaheim pepper, and red onion with extra virgin olive oil. Season with salt and ground black pepper. Arrange the vegetables on a large baking sheet in a single layer. You may need to use two sheets to avoid overcrowding. Roast in the preheated oven for about 20-25 minutes, until the vegetables are charred and tender. Turning halfway through for even roasting.
  
  Remove the vegetables from the oven and let them cool enough to handle. Peel the skins off the peppers, and remove the seeds.
• Cool and Chop the Peppers:
  Remove the vegetables from the oven and let them cool enough to handle. Peel the skins off the peppers and remove their seeds. Chop the roasted peppers into small, salsa-appropriate pieces.
• Combine and Season:
  In a large bowl, combine the chopped peppers, diced onion, and the corn kernels. Add the lime juice, cumin, and chopped cilantro. Toss well to combine. Season with additional salt and ground black pepper to taste.
• Let the Flavors Meld:
  Cover and refrigerate for at least 30 minutes before serving to let the flavors meld together.
• Serve:
  Enjoy your roasted corn and pepper salsa with tortilla chips, over grilled meats, or as a vibrant addition to tacos or salads.