Roasted Corn Salsa Recipe

Name: Roasted Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large ears of corn (yellow sweet corn to yield 2 1/2 cups cut corn); 1/2 cup finely chopped red onion; 1 1/2 cups finely chopped ripe tomatoes; 1 1/2 jalapeno peppers, seeds removed and finely chopped; 1/4 cup finely chopped fresh cilantro; 1 tablespoon olive oil; 1 tablespoon fresh lime juice; 1/2 - 1 teaspoon ground cumin; 1/8 teaspoon salt; ground pepper, to taste

Servings: persons

1
Inspect corn on the cob and remove a few outer leaves and as much silk as possible without completely removing husk. Wash and place on baking sheet, partially covered with aluminum foil, and bake on the middle rack in a preheated 375u00b0 F oven for 45 to 55 minutes.
2
Once corn is roasted, remove baking sheet and allow corn to cool. Peel ears, removing all silk. If desired, place ears over an open flame (grill or gas stove), turn often, until somewhat colored. Cool completely and cut kernels from ear. Corn should measure at least 2 1/2 cups.
3
Combine corn with chopped onion, tomato, jalapeno pepper, and cilantro. Add olive oil and mix well. Add lime juice and cumin to taste; then stir in salt and ground pepper. Cover and chill, allowing flavor to blend for about 15 minutes, or more. This recipe may be made in advance but is best served the same day.
4
Each serving provides: An excellent source of vitamin C and fiber, and a good source of vitamin A.
5
Credit: Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Carmen I. Jones, CCP. This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
6
Nutritional Information per Serving.
7
Calories: 204.
8
Carbohydrates: 31g.
9
Total Fat: 6.6g.
10
Cholesterol: 0mg.
11
Saturated Fat: 1.5g.
12
Dietary Fiber: 8g.
13
% of Calories from Fat: 29%.
14
Sodium: 88mg.
15
Protein: 6g.

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 4 large ears of corn (yellow sweet corn to yield 2 1/2 cups cut corn), 1/2 cup finely chopped red onion, 1 1/2 cups finely chopped ripe tomatoes, 1 1/2 jalapeno peppers, seeds removed and finely chopped, 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.

That's it — enjoy your meal!

Roasted Corn Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions