Paula Deen Fire Roasted Corn Salsa

Paula Deen fire roasted corn salsa turns grilled corn, jalapeno, avocado and fresh lime into a chunky, smoky-sweet dip in 30 minutes. Try this easy summer appetizer for your next cookout or game day, since it's a no-cook-at-the-stove recipe that comes together fast.

Char the corn and jalapeno on the grill until they pick up dark spots, because that smoky edge is what makes this different from a plain fresh salsa. Skip the grill and you end up with a bland, watery bowl that tastes like raw corn.

Paula keeps the vegetables chunky and the dressing to just lime juice, so every bite tastes like itself instead of one blended flavor. Cutting the avocado last and tossing it in gently also keeps it from turning to mush before the chips come out.

Paula Deen Fire Roasted Corn Salsa

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Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

95

kcal

Charred corn kernels, diced tomato and creamy avocado come together with a little jalapeno heat and a sharp squeeze of lime. Once everything is stirred, the salsa stays chunky and scoops up easily with sturdy tortilla chips.

Ingredients

• 3 ears corn
  

• 1 medium jalapeno
  

• 2 tablespoons Olive oil
  

• kosher salt and freshly ground black pepper
  

• 2 roma tomatoes
  

• 1 ripe avocado
  

• 1/4 small red onion
  

• Juice of 2 limes
  

• Tortilla chips
  

Directions

• Heat the grill: Heat your grill to medium-high heat. Then set up a sheet tray for the corn and jalapeno so you can carry everything back and forth.
• Season the vegetables: Put 3 ears of corn and 1 medium jalapeno on the sheet tray. Drizzle with 2 tablespoons olive oil and sprinkle with kosher salt and pepper so they char evenly.
• Grill until charred: Grill the corn and jalapeno on all sides until lightly charred, about 6 minutes total. Then pull them off and let them cool a few minutes until you can handle them.
• Cut the corn: Use a knife to slice the kernels off each ear of corn. Then finely chop the grilled jalapeno.
• Mix the salsa: Add the corn and jalapeno to a bowl, then stir in 2 roma tomatoes, 1 ripe avocado, 1/4 small red onion and the juice of 2 limes. Taste it and add more salt if the flavors need it.
• Serve with chips: Spoon the salsa into a serving bowl right away. Set out a big basket of tortilla chips alongside it.

Tools for this recipe

• Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife, Pyrex 3-piece glass mixing bowl set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make fire roasted corn salsa without a grill?

Yes, a cast iron skillet over high heat or the broiler works. Turn the corn and jalapeno often so they char in spots without turning bitter.

How do I keep the avocado from turning brown?

The lime juice in the recipe helps a lot, so stir it in right after cutting the avocado. Press plastic wrap directly onto the salsa if you are storing it.

Can I make this salsa ahead of time?

You can grill and cut the corn and jalapeno a day ahead and keep them in the fridge. Add the avocado and lime juice just before serving so it stays fresh and green.

Can I use frozen or canned corn instead of fresh?

Frozen corn works if you thaw it, pat it dry and char it in a hot skillet with the olive oil. Canned corn is softer and won't give you much smoky flavor, so I would skip it.

How do I make the salsa less spicy?

Remove the seeds and white ribs from the jalapeno before chopping, since that is where most of the heat lives. You can also use half the pepper and taste as you go.