Roasted Corn Salsa Recipe

Name: Roasted Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: 2 ears sweet corn, in husks; 2 medium tomatoes, chopped; 1 small onion, chopped; 1/2 cup minced fresh cilantro; 1 tablespoon lime juice; 1 tablespoon finely chopped green pepper; 1 tablespoon finely chopped sweet red pepper; 1 teaspoon minced seeded jalapeno pepper; 1/4 teaspoon salt; 1 dash pepper; tortilla chips

Servings: persons

2 ears sweet corn, in husks
2 medium tomatoes, chopped
1 small onion, chopped
1/2 cup minced fresh cilantro
1 tablespoon lime juice
1 tablespoon finely chopped green pepper
1 tablespoon finely chopped sweet red pepper
1 teaspoon minced seeded jalapeno pepper
1/4 teaspoon salt
1 dash pepper
tortilla chips

1
Peel back husks of corn but do not remove; only remove silk.
2
Replace husks and tie with kitchen string.
3
Place corn in a bowl and cover with water; soak for 20 minutes.
4
Drain.
5
Grill corn, covered, over medium-high heat for 20-25 minutes or until husks are blackened and corn is tender, turning several times.
6
Cool.
7
Remove corn from cobs and place in a bowl.
8
Add tomatoes, onion, cilantro, limejuice, peppers, salt and pepper.
9
Serve with tortilla chips.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 2 ears sweet corn, in husks, 2 medium tomatoes, chopped, 1 small onion, chopped, 1/2 cup minced fresh cilantro, and more.

Yes, Roasted Corn 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 Salsa

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