Real Recipes From Real Home Cooks ®

roasted sweet corn salsa

★★★★★ 1
a recipe by
Melissa Sperka
Greensboro, NC

Sweet corn makes the most delicious topping for salads, tacos, or even on a hot dog as a relish. In this case, I'm roasting it to make it super sweet and combining it with Southwestern flavors. It's definitely the star ingredient in this salsa.

★★★★★ 1
serves Yield: approx. 2 cups
prep time 20 Min
cook time 15 Min

Ingredients For roasted sweet corn salsa

  • 4 md
    fresh sweet corn on the cob
  • 1/3 c
    chopped cilantro
  • 1/2 c
    finely diced sweet red pepper
  • 2
    roma tomatoes seeded and diced
  • 1 sm
    red onion finely diced
  • 1 md
    diced jalapeno pepper
  • 1/4-1/3 c
    lime juice
  • 2 Tbsp
    olive oil
  • 1 Tbsp
  • garlic salt & freshly ground black pepper to taste

How To Make roasted sweet corn salsa

  • 1
    Preheat the oven to 500 degrees and line a baking sheet with parchment paper. Move the oven rack to it's highest position. Cut the kernels from the corn then spread onto the prepared baking sheet in a single layer. Spritz the corn lightly with cooking spray then season with garlic salt and freshly ground black pepper. Roast for approximately 12-15 minutes or until golden. Keep a close eye on the corn and stir periodically to prevent over browning. Set the roasted corn aside to cool slightly. Cut and remove the seeds from the jalapeno pepper using a teaspoon. Always wash your hands well after handling peppers. Finely dice the jalapeno, red onion, and red pepper. Dice and seed the roma tomatoes and chop the cilantro. In a small mixing bowl whisk together the oil, honey and 1/4 cup of lime juice then add the diced vegetables to the bowl. Add the roasted corn to the veggies and mix well. At this point, I like to taste the salsa so I can adjust the seasonings and add a little more lime juice if needed. I usually add a little more garlic salt and pepper but, it's your party, so season the salsa to your taste. Serve chilled or room temperature with tortilla chips, as a topping for tacos/quesadillas or on a taco salad. Yield: 2 cups Cook's note: If you use aluminum foil instead of parchment paper, spray it lightly with cooking spray to avoid sticking. It's not necessary to do this with parchment paper.