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Smoked Corn Salsa & Salsa Roja

  • Vegetable
Time1 Hour Time4
Smoked Corn Salsa & Salsa Roja

This salsa goes really well with tacos but try it on your eggs in the morning! A massive lift from smoking the corn that gives real depth of flavour. Of you can griddle the corn for some colour and add some cold smoked butter for that smoky hit. Smooth, silky but with a tang of lime and chilli. Rockin Tacos!!

ingredients

Smoked corn salsa:

  • 2 corn on the cobs (preferably smoked)
  • 4 Tbsp Sour Creme
  • 4 Tbsp Mayonnaise
  • Juice 1.5 limes
  • 25g Fresh Coriander
  • 2 Chillies
  • 1 tsp A&O Mexican Rub
  • Salt n Pepper

Salsa roja:

  • 2 decent sized red peppers (smoked preferably but fresh or grilled work)
  • Juice 2 limes
  • 30g Fresh Coriander
  • Chilli Scotch Bonnet, Serrano or Jalapeno
  • 2 cloves of garlic
  • Half a red onion
  • 1 tsp A&O Mexican Rub
  • 2 tsp Olive Oil

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Directions

Smoked corn salsa:

  1. You can smoke the corn and garlic with cherry wood and charcoal to get a great colour and depth of flavour. However, if time is short you can cook them in water and then char grill for flavour. Or add some cold smoked butter!
  2. Blend the corn and other ingredients until smooth, add chilli if you like and work the consistency until smooth by adding more liquid ingredients to suit.

Salsa roja:

  1. Cook the peppers over wood embers if you can to impart beautiful smoky aromatics. Or char the peppers and remove the skins.
  2. Juice the lime and add the ingredients to a blender. Pulse until
    smooth. You can make this as fiery as you like by adding the chilli weapon of your choice!!

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