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  • Writer's pictureLa Bearded Lady

Pineapple & Roasted Corn Salsa

Bring your your chaffles to life with this sweet and spicy salsa!


½ cup fresh pineapple, chopped

1 15oz can sweet corn kernels

2 Roma tomatoes, chopped

2 jalapeños, chopped w/ seeds

2 green onions, sliced

½ red onion, chopped

Zest & juice of 1 lime

2 tbsp fresh cilantro, finely chopped

1 tbsp fresh parsley, finely chopped

1 tsp black pepper, divided

¾ tsp sea salt, divided

½ tsp chili powder

¼ tsp chipotle powder

1 tbsp vegetable oil


Heat oil in a large sauté pan over medium-high eat. Add the corn kernels and cook 10-12 minutes, or until the kernels start to brown, stirring occasionally. Stir in ¼ tsp salt, ½ tsp black pepper, chili powder, and chipotle powder. Set aside and cool to room temperature.

In a medium mixing bowl, add all of the remaining ingredients and roasted corn and mix to combine. Cover and refrigerate up to 30 minutes before serving to allow the flavors to blend.

Pineapple & Roasted Corn Salsa
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