Description
A vibrant two-salsa spread with sweet charred corn salsa and rich roasted salsa roja, perfect for chips, tacos, bowls, and easy entertaining.
Ingredients
Scale
- 4 ears fresh corn, husked
- 2 tablespoons olive oil, divided
- 1/4 cup red onion, finely diced
- 1 medium jalapeno, seeded and finely diced
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons fresh lime juice, divided
- 1 teaspoon kosher salt, divided
- 4 medium Roma tomatoes
- 2 dried guajillo chiles, stemmed and seeded
- 1 dried ancho chile, stemmed and seeded
- 1/2 small white onion, roughly chopped
- 2 garlic cloves
- 1/4 teaspoon ground cumin
- 2 tablespoons water
- Tortilla chips, for serving
Instructions
- Heat a large skillet or grill pan over medium-high heat and place a small dry skillet over medium heat for the dried chiles.
- In a mixing bowl, combine the red onion, jalapeno, cilantro, 2 tablespoons lime juice, and 1/2 teaspoon kosher salt. Set aside.
- Rub the corn with 1 tablespoon olive oil. In the large hot skillet or grill pan, char the corn, Roma tomatoes, white onion, and garlic cloves, turning as needed, until the corn is blistered and the tomatoes and onion are softened and blackened in spots, about 10 to 12 minutes total.
- In the small dry skillet, toast the dried guajillo chiles and dried ancho chile for 20 to 30 seconds per side, just until fragrant.
- Cut the charred kernels from the corn cobs and add them to the bowl with the onion mixture. Toss well.
- Transfer the roasted tomatoes, roasted white onion, roasted garlic, toasted dried chiles, remaining 1 tablespoon olive oil, remaining 1/2 teaspoon kosher salt, ground cumin, remaining 1 tablespoon lime juice, and 2 tablespoons water to a blender or food processor.
- Blend until smooth but still slightly rustic, about 30 to 45 seconds. Add a tiny splash of water only if needed.
- Let both salsas rest for 10 minutes, then serve with tortilla chips.
Notes
- Let the corn and vegetables char properly for the best smoky flavor.
- Do not overtoast the dried chiles or the salsa roja may turn bitter.
- The salsa roja freezes well for up to 2 months.
- The corn salsa is best enjoyed fresh or within 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: smoked corn salsa, salsa roja, charred corn dip, roasted chile salsa, party appetizer, vegan salsa