Fire Roasted Corn Salsa

This fire roasted corn salsa comes together in minutes from pantry staples, fast enough to have sitting on the table before the grill is even finished heating up. It is the kind of recipe you throw together when guests are already on their way over. Mix it up, pop it in an airtight container in the fridge for 30 minutes, and set it out in a wooden salsa bowl with chips while everyone settles in. And it is not just a chip dip, it is great alongside tacos, fajitas, or nachos, so it earns its spot at the table all the way through the meal. No cooking required.

Why Fire-Roasted Tomatoes Make This Work

The fire-roasted tomatoes are what make this salsa worth making over a plain pico. The charring process gives them a subtle smokiness that you just cannot get from regular diced tomatoes, and it means the salsa has real depth of flavor even though it never touches a stove. The white vinegar and Tabasco are not afterthoughts either. The vinegar brightens everything up and keeps the salsa from tasting flat, while the Tabasco adds heat that builds slowly rather than hitting all at once.

Make It Ahead for Best Flavor

One of the best things about this recipe is how much better it gets after sitting overnight. If you are making it for a party, mix it up the evening before and let it chill in the fridge. The flavors meld together and the salsa thickens slightly as the liquid from the tomatoes gets absorbed. It is one of those rare recipes that actually rewards patience.

Ways to Serve It Beyond Chips

This salsa works beyond just chips and dip. Spoon it over grilled chicken or fish tacos, stir it into scrambled eggs, or use it as a topping for a simple rice bowl. The smokiness from the fire-roasted tomatoes pairs especially well with anything that comes off the grill. Keep a jar of it in the fridge all summer and you will find yourself reaching for it constantly.

Pairs well with: Easy Homemade Street Tacos, Grilled Flank Steak Tacos, Sweet Corn and Jalapeno Arepas.

Print Recipe

Fire Roasted Corn Salsa

Recipe Keys: Appetizers Low Carb Oven Vegetarian Meals

Servings: 8

Ingredients

Servings

• 1 - 15 oz can corn (drained)
• 1 - 14.5 oz can fire-roasted diced tomatoes (drained)
• 1 - 4 oz can diced green chilis (drained)
• 1 tbsp white vinegar
• 1 tsp Tabasco sauce (or to taste)

Instructions

1. Drain the corn, fire-roasted tomatoes, and green chilis really well. The more liquid you get out, the better the texture of the finished salsa.

2. Add the drained corn, tomatoes, and green chilis to a medium bowl. Give everything a good stir to combine.

3. Add the white vinegar and Tabasco sauce and stir again. The vinegar gives it that bright, tangy flavor that makes this one so addictive.

4. Taste and adjust the Tabasco to your liking. If you want more heat, a little extra goes a long way.

5. Cover and refrigerate for at least 30 minutes before serving. I know it is tempting to dig in right away, but the flavors really need that time to come together. An hour is even better if you can wait.

6. Serve cold with tortilla chips or alongside your favorite tacos. This keeps in the refrigerator in an airtight container for up to 5 days, so it is great to make a batch ahead of time.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 36kcal

% Daily Value *

Sodium 202mg9%

Total Carbohydrate 8g3%

Sugars 2g

Protein 1g2%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.