Roasted Corn and Chipotle Salsa

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Total Time
30 mins
20 mins

A sensational savory salsa. Published in the Houston Chronicle.

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  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.