Roasted corn and sweet pepper salsa with chipotle mustard aíoli

roasted corn and sweet pepper salsa

Roasted peppers have a way to increase appetite. Something about the flavors, and the aroma sets those little critters in the tummy clamoring for sustenance, setting off a chain reaction of gurgling noises and overworked oesophagus trying to keep all that accumulating saliva under control.

 

Combine them with charred corn, and you have one winner of a dinner all ready to be gobbled up.

cucumber and pepper salsa

 

The chipotle mustard mayo is a fancy dip that only serves to compliment the flavors of corn and pepper.

Spicy Mayo

 

I served it as a side of firecracker salmon on tequila sauce. More on this one coming up soon.

 

roasted corn and pepper salsa

5.0 from 3 reviews
Roasted corn and sweet pepper salsa with chipotle mustard aíoli
Author: 
 
Ingredients
  • 1 cup frozen corn
  • 1 cup assorted red, green,yellow bell peppers cubed small
  • ½ cup tomatoes
  • ½ cup cucumbers chopped small
  • ½ cup red onions chopped small
  • 1 tbsp fresh lemon juice from one lemon
  • 1 tsp white vinegar
  • salt and pepper
  • 1 tbsp finely chopped cilantro
For chipotle aioli
  • 2 tbsp light Mayonnaise (good quality)
  • 1 tsp chipotle mustard (from bottle)
  • 1 small garlic beaten to paste with 1 pinch of salt
  • ¼ tsp ketchup
  • few drops of lime juice
Instructions
  1. Spray a baking sheet with cooking spray or brush the entire surface with butter (use a light hand)
  2. Spread out the corn
  3. Broil on High for 2 minutes
  4. Take the tray out and spread the pepper
  5. Put it back and broil for 5 minutes more (check to see if some of them start getting the charred appearance)
  6. Take the tray out and let it cool.
  7. Combine the rest of the ingredients in a bowl. Add vinegar, salt, pepper. Add the corn and pepper. Squeeze lemon juice and give all the ingredients a nice toss.
To prepare the aioli
  1. Whip all the ingredients with a fork till smooth. Serve as a dip or a dressing.
Note: The salsa can be made and refrigerated ahead of time. Can can stored for 24 hours in a tight lid container.
  1. If using fresh corn kernels, then you can skip the first step and put the corn in with peppers.
  2. To give a aioli a bit of a texture, you can add ½ ts of goat cheese. It gives an interesting flavor to the aioli.

 

15 comments for “Roasted corn and sweet pepper salsa with chipotle mustard aíoli

  1. March 26, 2015 at 9:51 PM

    Minnie, that salsa is gorgeous! I’d love that alongside just about anything. 🙂 I’m definitely making this right away.
    Maureen | Orgasmic Chef recently posted..Air Fryer Potatoes with Rosemary and Parmesan CheeseMy Profile

    • March 30, 2015 at 9:56 AM

      Thank you Maureen. What I ove about this salsa is that it’s quick to prep, and you can store it.
      Minnie recently posted..Spinach cheese balls curryMy Profile

  2. March 27, 2015 at 6:34 AM

    Where is the story? You used to write some amazing stories with the recipe posts. Have you exhausted them all?

  3. savitha
    March 27, 2015 at 10:11 PM

    Salsa looks so colourfull. Love the pictures too.

    • March 30, 2015 at 10:39 AM

      Thank you so much 🙂

  4. March 28, 2015 at 6:48 AM

    Wow, that salsa looks amazing.
    Lisa recently posted..Pineapple & Lime SmoothieMy Profile

  5. March 29, 2015 at 6:51 PM

    THE PERFECT spring/summer dish!!! Way to get me EXCITED 🙂 And I LOVEEEEE aioli!!!
    GiGi Eats recently posted..Once Upon A Time… I Had A Large Intestine: Part 2My Profile

  6. Pam
    March 30, 2015 at 11:07 AM

    Great looking salsa!
    Pam recently posted..Pork SchnitzelMy Profile

    • April 23, 2015 at 7:06 PM

      Thanks Pam 🙂

  7. March 31, 2015 at 5:53 PM

    Roasted corn and fresh veggies are definitely a tongue-tickling combination, and just reading about that chipotle aioli made my mouth water! 🙂
    Vaishali recently posted..Peach Streusel Breakfast PizzaMy Profile

  8. April 2, 2015 at 9:54 PM

    You are so right about roasted peppers. They are delicious in just about anything! What a great salad with the roasted corn, but I have to admit that it’s the chipotle mayo that takes it over the top!
    mjskitchen recently posted..Red Beans and Rice with TassoMy Profile

Comments are closed.