Roasted Corn and Tomato Salsa Recipe

Name: Roasted Corn and Tomato Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ears sweet corn; Olive oil for brushing plus 1/2 cup olive oil; 1/2 cup diced onion; 1 1/2 lb. tomatoes, diced; 1 cup diced green bell pepper; 1 Tbs. minced garlic; 1/2 cup freshly squeezed lime juice; 1 tsp. hot smoked paprika; 1 tsp. salt, or to taste; Freshly ground black pepper to taste

Servings: persons

4 ears sweet corn
Olive oil for brushing plus 1/2 cup olive oil
1/2 cup diced onion
1 1/2 lb. tomatoes, diced
1 cup diced green bell pepper
1 Tbs. minced garlic
1/2 cup freshly squeezed lime juice
1 tsp. hot smoked paprika
1 tsp. salt, or to taste
Freshly ground black pepper to taste

1
Husk corn, and roast ears on grill or under broiler, brushing with olive oil.
2
Turn occasionally so ears do not scorch.
3
Continue to roast corn until it begins to turn golden brown on at least two sides and all kernels are thoroughly hot.
4
Remove from heat, and pare kernels into large bowl.
5
Add onion, tomatoes, green pepper, garlic, olive oil, lime juice and smoked paprika.
6
Combine ingredients, and season with salt and black pepper.
7
Let stand at room temperature about 15 minutes so flavors blend, and serve immediately.

188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 ears sweet corn, Olive oil for brushing plus 1/2 cup olive oil, 1/2 cup diced onion, 1 1/2 lb. tomatoes, diced, and more.

Yes, Roasted Corn and Tomato Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Corn and Tomato Salsa

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