Roasted Corn, Tomato and Queso Fresco Salsa

Roasted Corn, Tomato And Queso Fresco Salsa

No Photo

Have you made this?

 Share your own photo!

Mary Black


I got the basics of this recipe from a Mexican woman who was demonstrating recipes with Queso Fresco cheese in the grocery store. She did not have a written recipe, just a basic description, which I have added ingredients to. This is always a favorite. It is wonderful to scramble with eggs the next morning. The level of heat can be adjusted by the amount of chilies you add.
This recipe requires a sharp knife and quite a bit of chopping. I don't like the texture from using the food processor--it hard too control the texture.


★★★★★ 1 vote

45 Min
No-Cook or Other


  • 8-10
    roma tomatoes (you can use any firm ripe tomato)
  • 3
    fresh ears of sweet corn, shucked,roasted and cut from cob
  • 2-4
    jalapenos, fresh, small dice
  • 1 bunch
    green onions, sliced thinly
  • 2 bunch
    cilantro, fresh, chopped,
  • 12 oz
    queso fresco, crumbled
  • 3-4
    limes, juiced
  • 1 1/2 tsp
    salt, to taste

How to Make Roasted Corn, Tomato and Queso Fresco Salsa


  1. Cut the Roma tomatos in half across the short axis. Squeeze, with the cut side down over a bowl or sink to remove seeds and juice. Dice the tomatos into a 1/4 inch dice and place into a large bowl.
  2. Shuck the fresh sweet corn. I roast it over the open flame on my gas stove until there are brown spots and it is popping. Cut the stalk off the cob so it will sit flat. I stand the end of the cob up on the bottom of a wide flat bowl or pan and cut the kernels off with a sharp knife and let them fall into the bowl. Add to the bowl with the tomatos.
  3. Cut the jalapenos in half length wise and remove the seeds and membrane. Slice each half of the jalapeno into very thin strips. Pile the strips up and cut cross-wise into very small dice. I always taste a small piece of the chili to make judge the heat before adding to the bowl-you can always add more, but it is hard to remove once added.
    Cut the roots off the green onions. Slice the onions thinly, including the lower half of the green part.
    Clean the cilantro--I wash it and spin it in my salad spinner to dry it. You can roll it in a clean dish towel also. Chop the cilantro including the upper portion of the stems.
    Add all items to the bowl.
  4. Crumble the Queso Fresco into the bowl with the other ingredients. Add salt--I always start with around a teaspoon, and adjust after I have add the lime juice.
    Squeeze the juice of three of the limes into the bowl. Stir together and taste--I always taste with tortilla chips--and add more salt or lime juice if needed.
    This is ready to serve as soon as it is made, but, it can be made the night before. It will accumulate juice which you will want to drain if there is too much there.
  5. I adjust all ingredients to suit my taste and/or those I am cooking for.

Printable Recipe Card

About Roasted Corn, Tomato and Queso Fresco Salsa

Main Ingredient: Vegetable
Regional Style: Mexican
Other Tag: Healthy

Leave a Comment

23 Sensational Salsa Recipes

23 Sensational Salsa Recipes

Kitchen Crew @JustaPinch

Spice up your entertaining with one of these 23 sensational salsa recipes.

Dive Into The Weekend With A Pool Party

Dive Into the Weekend With a Pool Party

Kitchen Crew

Whether you're lucky enough to have a pool in your backyard, belong to a community pool or own a kiddie pool (don't judge, they work wonders on a hot day...

15 Unique Watermelon Recipes

15 Unique Watermelon Recipes

Kitchen Crew @JustaPinch

Our favorite summer fruit has been reinvented in these 15 unique watermelon recipes.