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Flavorful Frozen Roasted Corn Salsa Recipe with Poblano and Smoked Paprika

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A quick and easy roasted corn salsa using frozen corn, poblano pepper, and smoked paprika that delivers smoky, sweet, and mildly spicy flavors perfect for snacks, tacos, or dips.

Ingredients

Scale
  • 3 cups (450 grams) frozen corn kernels, thawed
  • 1 medium poblano pepper, seeded and diced
  • 1 teaspoon smoked paprika
  • ¼ cup fresh cilantro, chopped
  • ¼ cup red onion, finely diced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper
  • Optional: jalapeño pepper for extra heat
  • Optional: diced tomatoes for chunkier salsa
  • Optional: avocado cubes added after roasting for creaminess

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Spread about 3 cups (450 grams) of thawed frozen corn kernels in a single layer on a rimmed baking sheet.
  3. Drizzle with 1 tablespoon of olive oil and sprinkle 1 teaspoon of smoked paprika, 1 teaspoon of salt, and ½ teaspoon of black pepper. Toss gently to coat evenly.
  4. Roast the corn in the oven for 15 to 20 minutes, stirring once halfway through, until kernels develop brown spots and a slight crisp on the edges.
  5. While the corn roasts, dice 1 medium poblano pepper (remove seeds for milder heat), finely chop ¼ cup red onion, and roughly chop ¼ cup fresh cilantro.
  6. Transfer the roasted corn to a mixing bowl and add the diced poblano, red onion, chopped cilantro, and 2 tablespoons fresh lime juice. Stir gently but thoroughly.
  7. Taste and adjust seasoning with more salt, lime juice, or smoked paprika if desired. Add a pinch of cayenne or diced jalapeño for more heat if preferred.
  8. Let the salsa rest for 10 minutes to allow flavors to meld before serving.
  9. Add avocado cubes just before serving to avoid browning, if using.

Notes

Spread corn in a single layer to avoid steaming. Use high heat (425°F) for caramelization. Stir halfway through roasting to prevent burning. Smoked paprika is essential for smoky flavor. Rest salsa 10-15 minutes before serving for best flavor. Add avocado just before serving to avoid browning. Can substitute poblano with mild green bell pepper or add jalapeño for extra heat.

Nutrition

Keywords: frozen corn salsa, roasted corn salsa, poblano pepper salsa, smoked paprika salsa, easy salsa recipe, quick salsa, vegetarian salsa, gluten-free salsa

Find it online: https://juliamadeit.com/flavorful-frozen-roasted-corn-salsa-recipe-with-poblano-and-smoked-paprika-easy-and-delicious/