Servings:
4
Servings
4
Servings
Roasted Corn Salsa with Serrano and Cotija
This Roasted Corn Salsa with Serrano and Cotija is a smoky, bright summer salsa that pairs perfectly with tortilla chips, tacos, grilled chicken, or fish. Fresh corn is charred until some kernels catch a golden-brown color, which adds depth and a subtle sweetness. Grilling serrano chiles alongside the corn gives the salsa a lively heat and a hint of smokiness; adjust the number of chiles to suit your spice tolerance. Crumbled cotija cheese provides a salty, savory finish that balances the lime and cilantro. The result is a versatile, vibrant topping that’s fast to assemble and packed with texture and flavor.
Total:
23 minutes
23 minutes
Equipment
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Grill or grill pan
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Chef’s knife
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Cutting board
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Mixing bowl
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Long-handled spoon or spatula
Ingredients
- 4 ears of corn, husks removed
- 2–3 serrano chiles
- 1 tbsp neutral oil, for brushing
- 1/4 white onion, finely chopped
- 1 roma tomato, chopped
- 1/4 bunch fresh cilantro, chopped
- Zest and juice of 1 lime
- Salt, to taste
- Ground cotija, for sprinkling
Instructions
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1. Preheat a grill or a heavy grill pan over medium-high heat. You want the surface hot enough to char the corn kernels but not so hot that they burn instantly.
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2. Lightly brush the ears of corn and the serrano chiles with the neutral oil. The oil helps get an even char and prevents sticking.
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3. Place the corn and serranos on the grill. Cook for about 10–15 minutes, turning occasionally so all sides develop a few blistered, browned spots. The corn should be cooked through and slightly charred; the serranos should be softened and blistered.
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4. Remove from the heat and let the vegetables cool just enough to handle. Keep the serranos whole until cooled to avoid losing juice or heat while chopping.
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5. Use a sharp knife to cut the kernels off the cob, slicing downward into a bowl to catch the corn. Finely chop the grilled serranos—remove seeds if you prefer a milder salsa.
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6. In a mixing bowl combine the grilled corn kernels, chopped serrano, finely chopped white onion, chopped roma tomato, and chopped cilantro. Add the lime zest and juice, then season with salt. Toss gently to combine so the flavors meld without crushing the kernels.
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7. Taste and adjust seasoning: add more lime or salt if needed, or a drizzle of olive oil for extra richness. Transfer to a serving bowl and finish with a generous sprinkle of ground cotija for a salty, creamy contrast.
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8. Serve immediately with tortilla chips, or use as a topping for tacos, grilled meats, fish, or roasted vegetables. The salsa is vibrant warm, but it also tastes great at room temperature.
Notes & Tips
- For deeper smokiness, char the corn a little longer or use a charcoal grill. A light smoky flavor complements the natural sweetness of the corn.
- If you prefer milder heat, use a single serrano or substitute a jalapeño; remove seeds and membranes to further reduce spice.
- Ground cotija is salty and crumbly—taste the salsa before adding extra salt. You can also serve cotija on the side for diners to add as desired.
- This salsa is flexible: add diced avocado for creaminess, a pinch of smoked paprika for another layer of flavor, or a splash of olive oil for richness.
- Short on time or no grill? Roast the corn and serranos in a hot skillet, broil them in the oven, or char them directly over a gas flame. The goal is to slightly blacken some kernels and soften the chiles.
- Wear gloves when handling hot peppers if you have sensitive skin; avoid touching your face after chopping serranos.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. The texture is best when fresh; if refrigerated, bring to room temperature before serving for best flavor.
- Serving suggestions: offer this roasted corn salsa with blue or yellow tortilla chips, spoon it onto fish tacos for a fresh crunch, or use it as a bright side for grilled chicken and pork.
- Make-ahead tip: you can grill the corn and chiles a few hours ahead, chill the kernels and chopped chiles separately, then combine with the onion, tomato, cilantro, and lime just before serving to preserve crispness.
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