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roasted sweet corn salsa

(1 rating)
MelissasSouthernStyleKitchen avatar
Recipe by
Melissa Sperka
@MelissasSouthernStyleKitchen
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 rating)
yield serving(s)
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
    honey
  • 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.
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