Pan-Roasted Corn Salsa

Pan-roasted Corn Salsa Recipe

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Vicki Butts (lazyme)


The jalapeno seeds give this salsa a nice amount of heat; if you prefer a milder version, leave out the seeds.

This is good served with roasted chicken, or with tortilla chips as an appetizer.


☆☆☆☆☆ 0 votes

3 cups
20 Min
5 Min
Stove Top


  • 5 Tbsp
    olive oil
  • 2 1/2 c
    fresh corn kernels (about 3 ears)
  • 1 large
    tomato, seeded and diced (about 3/4 cup)
  • 2/3 c
    green onions, chopped
  • 1/4 c
    fresh cilantro, chopped
  • 1/4 c
    red onion, finely diced
  • 3 Tbsp
    fresh lime juice
  • 1 Tbsp
    jalapeno chilies, with seeds, minced
  • 3 clove
    garlic, minced

How to Make Pan-Roasted Corn Salsa


  1. Heat 2 tablespoons olive oil in heavy large skillet over high heat.
  2. Add corn kernels and saute until light brown, about 5 minutes. Transfer sauteed corn to large bowl; cool.
  3. Add remaining 3 tablespoons olive oil, tomato and remaining ingredients to corn in bowl. Toss to combine. Season salsa to taste with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate).

Printable Recipe Card

About Pan-Roasted Corn Salsa

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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