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Fire-Roasted Corn Pico Style Salsa

[heart_this] · Mar 7, 2018 · 17 Comments

Fire-Roasted Corn Pico Style Salsa – Sweet fire-roasted corn, plump juicy grape tomatoes, red onions, jalapeños, with a fresh squeeze of lime.

Fire-Roasted Corn Pico Style Salsa with Chips

Growing up my father planted corn in our backyard vegetable garden. As a child shucking corn was a chore I would get excited about, I called it pulling silky hair from the corn. A necessary chore for enjoying sweet juicy corn.  

I remember eating corn on the cob with juice running down my arms, but another favorite was having it charred and sauteed. My mom would always do this in a cast iron skillet. What a delicious memory.

Lucky for me, I found this bag of fire-roasted corn at Trader Joe’s and I’m loving it. I’ve been using it on pizzas, salads, in rice and soup dishes, and in this quick and easy salsa.

 

Bag of Trader Joe's roasted corn

I absolutely love salsa and I usually enjoy it saucy style, but there are times when a chunky pico style salsa can be more satisfying and filling.

Slicing and chopping jalapeno

A few minutes of chopping and mixing and you’re all set. A quick tip for slicing  jalapenos is to slice vertically, shake out the seeds, then slice horizontally.

Homemade salsa is far better than what you get jarred at the grocery. Let’s face it, fresh makes it better.

 Bowl of Salsa Ingredients

Close up of Fire-Roasted Corn Pico Style Salsa

If you would rather have it saucy, simply blend everything except the corn in a food processor or blender to desired consistency, transfer to a bowl and mix in the corn.

Overhead shot of fire-roasted corn pico stylesalsa

Salsa is usually served as an appetizer, snack or condiment. But if you’re not careful you might find yourself eating this whole thing as a main dish. Yes, it’s that delicious.

Close-up Fire-Roasted Corn Pico Style Salsa with Chips

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Close up of Fire-Roasted Corn Pico Style Salsa

Fire-Roasted Corn Pico Style Salsa


  • Author: Celeste
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6 1x
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Description

 


Scale

Ingredients

  • 7 oz. grape tomatoes, sliced
  • 1 cup fire-roasted corn
  • 1/3 cup chopped red onions, about half a medium onion
  • 2 cloves garlic, minced
  • 1 medium jalapeno, seeded, deribbed and finely chopped
  • 1/4 cup chopped fresh cilantro leaves
  • 1 teaspoon lime zest (optional)
  • 1 to 2 tablespoons, fresh squeezed lime juice from one medium lime
  • 1/2 teaspoon sea salt or more as needed

Instructions

In a medium bowl, combine tomatoes, corn, onion, garlic, jalapeno, and cilantro. Add zest, lime juice and salt, stir to combine.

Taste, add more lime juice and salt as necessary.

Serve immediately.

Notes

 

Nutrition

  • Serving Size: 3 tablespoons
  • Calories: 33kcal
  • Sugar: 3g
  • Sodium: 163mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

If you make this recipe or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I’d love to see or hear about your version of this Fire-Roasted Corn Pico Style Salsa.

What kind of salsa do you prefer?

Saucy or Pico Style, leave a comment below.

Fire-Roasted Corn Pico Style Salsa with Chips

If you like this, you may want to give these a try.

Healthy Treats, Salads, Snacks, vegan, Vegetarian chips, chunky salsa, cilantro, condiments, dip, grape tomatoes, mexican, mexican street corn, roasted corn, salsa, tomatoes, Vegan, vegetarian

About Celeste

Reader Interactions

Comments

  1. Sarah @ Making Thyme for Health says

    March 7, 2018 at 10:03 pm

    I love anything with corn! Eating on the cob brings back good memories for me too. This pico sounds incredible and is making me yearn for summertime!

    Reply
    • Celeste says

      March 9, 2018 at 11:36 am

      Thanks Sarah, It’s amazing how food can bring back sweet memories.

      Reply
  2. Allison - Celebrating Sweets says

    March 11, 2018 at 7:40 pm

    I’m pretty much always looking for a reason to eat chips and salsa so this recipe is calling my name! I love the addition of corn. Yum!

    Reply
    • Celeste says

      March 13, 2018 at 2:42 pm

      I know what you mean Allison. There are days when chips and salsa serves as my meal.

      Reply
  3. Debbye says

    March 11, 2018 at 10:32 pm

    Love this recipe and your step by step instructions make me feel like I’m in the kitchen with you. One of the better salsa recipes I’ve come upon and am pinning it for later.

    Reply
    • Celeste says

      March 13, 2018 at 2:48 pm

      Thanks Debbye, it’s good to know the steps are helpful. Enjoy!

      Reply
  4. Natalie says

    March 12, 2018 at 12:00 am

    Looks so delicious and colorful! I simply love Mexican appetizers!

    Reply
    • Celeste says

      March 13, 2018 at 2:49 pm

      Thanks Natalie, I hope you have a chance to give this one a try.

      Reply
  5. Claire | Sprinkles and Sprouts says

    March 12, 2018 at 4:02 am

    I love the inclusion of fire roasted corn.
    I often charr my own corn and it just has so much flavour doesn’t it.

    Reply
    • Celeste says

      March 13, 2018 at 2:46 pm

      It’s amazing the flavor it gives. Makes all the difference in the world.

      Reply
  6. Adriana Lopez Martin says

    March 12, 2018 at 4:36 am

    You got me at fire roasted that is the best way to cook veggies in my opinion. And your salsa really looks amazing. Perfect snack or appetizer!

    Reply
    • Celeste says

      March 13, 2018 at 2:45 pm

      Yeah, fore-roasted is a wonderful thing. Thanks Adriana.

      Reply
  7. Nicole @ Foodie Loves Fitness says

    March 12, 2018 at 10:03 pm

    Saucy and pico style – I’ll take either! I also love adding fresh lime to salsa. This looks great as a quesadilla topper!

    Reply
    • Celeste says

      March 13, 2018 at 2:55 pm

      This stuff is pretty amazing, just had with quesadillas last night. Thanks for your comment Nicole.

      Reply
  8. Aimee says

    March 13, 2018 at 10:47 am

    Ah, this looks so good. I actually wanted to make a corn salsa for my kids lunches this week and with a tiny tweak to omit the jalapeño I think this recipe would be perfect.

    Reply
    • Celeste says

      March 13, 2018 at 2:58 pm

      Yeah, omitting the jalapenos would be a good thing for young kids. I hope they like it. Thanks for stopping by Aimee.

      Reply

Trackbacks

  1. Roasted Sweet Potato and Farro Tacos - The Whole Serving says:
    March 13, 2018 at 6:48 pm

    […] "Fill tortillas with farro and 3 to 4 cubes of sweet potatoes.", "Top with desired toppings, salsa and sauce.", "Garnish with cilantro leaves and serve tacos with a wedge of lime." ] } […]

    Reply

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