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Roasted Corn, Pepper, and Nopales Salsa

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Ready In: 30 minutes
Serves: 8
Dairy-freeGluten-freeLow Added SugarVeganVegetarianLow Sodium
Try this salsa in your favorite tacos for a fresh twist.

What you'll need

Baking sheet
Paper bag
Measuring cups
Medium bowl
Cutting board
Sharp knife
Measuring spoons
Oven mitt
Spatula or spoon


Serves 8
4 Poblano Peppers stemmed, seeded
2 Jalapeño Peppers stemmed, seeded, halved
of Corn 2 fresh ears
1 1/2 cups Tomato chopped
1/2 cup Nopales (cactus Leaves) Fresh, chopped, cleaned
1/2 cup Onion Red, chopped
2 tablespoons Lime Juice Fresh
2 tablespoons Cilantro Fresh, chopped
1/4 teaspoon Salt



Place all peppers and corn on a baking sheet. Broil for about 10 minutes, turning to lightly char all sides of the peppers and corn.

2.Place peppers in a small paper bag and fold over the top; let stand for 5 minutes. Rub off skins and remove seeds and stems.
3.Chop poblano and jalapeño peppers.
4.Cut corn off cob and place in a medium bowl; add chopped peppers and all remaining ingredients and stir. Cover and refrigerate until ready to serve.

Chef's Tips

  • Try this recipe with frozen corn. Frozen vegetables are always in season and usually cost less.

Nutrition Facts

Serving Size 0.50 cup

Serving Per Container 8

Amount Per Serving
Calories 70
% Daily Value*
Total Fat 1 g1%
Sodium 80 mg3%
Total Carbohydrate 14 g5%
Dietary Fiber 4 g14%
Protein 2 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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