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Roasted Corn Salsa recipe

Aromatic cilantro and sweet corn turn thiscrowd pleaser into a real southwestern treat. No fresh corn?Frozen corn roasted or straight from the package works, too.

Recipe: Roasted Corn Salsa

4 ears yellow corn, husked
2 teaspoons olive oil
1 large red tomato, seeded and chopped
1 small jalapeño pepper, seeded and deveined, (see Note)
1 garlic clove, minced
2 tablespoons diced red pepper
2 tablespoons extra virgin olive oil
1 tablespoon fresh lime or lemon juice
1 tablespoon fresh chopped cilantro leaves
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground cumin

  • In medium bowl, combine corn and remainingingredients. Cover and refrigerate until ready to serve. Bringto room temperature before using.

    Makes about 4 cups .

    Roasting Corn Oven method:

  • Preheat oven to 400°F (205°C).
  • Brush corn with olive oil.PLACE ears ofcorn on a baking sheet.
  • Roast 15 to 20 minutes until ears startto turn a light golden brown.

    Roasting Corn Grill method:

  • Place ears of corn directly on grill.(olive oil is not needed)
  • Grill corn until corn turns a bright yellowwith some of the kernels having turned black from the grillingprocess. (About 10 to 15 minutes on a hot grill.)

    Note: Working with jalapeños orother chiles: Capsaicin is the ingredient in chiles that causesthe burning sensation associated with fresh peppers. It’s a goodidea to use rubber gloves when handling fresh chiles. (Disposablesurgical gloves, available at most drugstores, work best forthis.) If you choose not to use gloves, be extremely carefulnot to touch any part of your body, especially your eyes. Afteryou’ve finished handling the chiles, wash your knife and cuttingboard with hot soapy water to ensure that there is no carry-overto other foods that may come in contact with the peppers.

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  • Comments

    1 Comment


    Incredibly tasty! I had never tried grilled corn before now, but I stumbled upon your recipe, and decided to try it and am I glad I did! Thank you! The trick? Leave the husk on and grill it first, then once it gets a char remove the husk and strings and put it back on for a little color. Two-three minutes later and you have grilled corn perfection on your hands.

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