Roasted Corn Salsa is a vibrant, zesty dip that brings the taste of summer to your table all year round. Whether you’re hosting a barbecue, a game day party, or simply looking for a delicious way to enjoy fresh vegetables, this roasted corn salsa recipe is sure to impress. With its combination of sweet corn, spicy jalapeño, and tangy lime juice, it’s the perfect accompaniment to tortilla chips, grilled meats, or even as a topping for tacos. Let’s dive into how to make this delightful dish that will keep your friends and family coming back for more.
Top Reasons to Make Roasted Corn Salsa
- Flavor Explosion: The roasting process enhances the sweetness of the corn while adding a depth of flavor that is simply irresistible.
- Fresh Ingredients: This salsa is packed with fresh, wholesome ingredients that are not only tasty but also nutritious.
- Versatile Use: Roasted Corn Salsa can be enjoyed in numerous ways – as a dip, a topping, or even a salad component.
- Easy to Make: With just a few simple steps, you can whip up this salsa in no time.
- Great for Meal Prep: It keeps well in the fridge, making it an excellent option for meal prep or make-ahead gatherings.
What to Buy
- Fresh Corn: You can use corn from 2 to 3 ears or a 16 oz. package of frozen corn kernels for convenience.
- Red Onion: Adds a nice crunch and sweetness to the salsa.
- Jalapeño: For a spicy kick, be sure to remove the seeds and ribs for a milder flavor if desired.
- Green Chilies: A can of chopped green chilies adds additional heat and flavor.
- Olive Oil: Just a tablespoon to help with roasting and flavor enhancement.
- Spices: Kosher salt, freshly ground black pepper, and chili powder will elevate the taste of the salsa.
- Limes: Fresh lime juice is essential for that zesty brightness.
Cook’s Kit
- Large Baking Sheet: For roasting the corn to get that perfect char.
- Mixing Bowl: To combine all the ingredients after roasting.
- Knife and Cutting Board: For chopping the onion, jalapeño, and any other ingredients.
- Measuring Spoons: To ensure you get the spice ratios just right.
- Spatula or Spoon: For mixing everything together before serving.
Method: Roasted Corn Salsa
Step 1: Prepare the Corn
Preheat your oven to 400°F (200°C). If using fresh corn, carefully cut the kernels off the cob. If using frozen corn, allow it to thaw and drain excess moisture.
Step 2: Roast the Corn
On a large baking sheet, toss the corn kernels with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Spread them out in a single layer and roast in the preheated oven for about 20 minutes, or until golden brown and slightly charred. Stir halfway through for even roasting.
Step 3: Chop Ingredients
While the corn is roasting, chop the red onion and finely dice the jalapeño, making sure to remove the seeds and ribs for a milder heat.
Step 4: Combine Ingredients
Once the corn is roasted and cooled slightly, transfer it to a mixing bowl. Add the chopped red onion, jalapeño, can of green chilies, chili powder, and lime juice. Season with kosher salt and freshly ground black pepper to taste.
Step 5: Mix and Serve
Gently stir all the ingredients together until well combined. Let the salsa sit for at least 15 minutes to allow the flavors to meld together before serving. Enjoy it with tortilla chips, on tacos, or as a refreshing topping for grilled chicken or fish.
Quick Replacement Ideas
- If you don’t have fresh corn, canned corn can be used in a pinch. Just drain and rinse before roasting.
- For a milder salsa, use bell peppers instead of jalapeños.
- Substitute lime juice with lemon juice if limes are not available.
- Swap out the red onion for green onions for a different flavor profile.
Pro Tips & Notes
- For an extra smoky flavor, consider grilling the corn instead of roasting it.
- Always taste your salsa before serving to adjust seasoning as needed.
- Feel free to add diced tomatoes or avocado for added texture and flavor.
- This salsa is best enjoyed fresh but can be stored in the fridge for up to three days.
Keep It Fresh: Storage Guide
Store any leftover Roasted Corn Salsa in an airtight container in the refrigerator. It will stay fresh for about three days. However, for optimal flavor and texture, try to consume it within the first couple of days. If the salsa separates, just give it a good stir before serving again.
Top Questions & Answers
Can I use frozen corn instead of fresh?
Absolutely! Frozen corn is a great alternative and can save time. Just be sure to thaw and drain it before roasting.
How spicy is this salsa?
The level of heat in Roasted Corn Salsa can vary based on the jalapeño used. If you prefer a milder salsa, be sure to remove the seeds and ribs of the jalapeño before chopping.
Can I make this salsa ahead of time?
Yes, you can prepare this salsa a few hours in advance. Just be aware that the flavors will intensify as it sits, so adjust the seasoning if necessary before serving.
What can I serve with Roasted Corn Salsa?
This salsa pairs wonderfully with tortilla chips, tacos, grilled meats, or even as a topping for salads. It’s a versatile addition to any meal!
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Before You Go
Roasted Corn Salsa is not just a recipe; it’s an experience that brings people together. Whether you’re dipping, scooping, or topping, this salsa is sure to add a burst of flavor to any occasion. So gather your ingredients, fire up the oven, and get ready to enjoy a dish that celebrates the joys of fresh produce and bold flavors. Happy cooking!
Roasted Corn Salsa
Ingredients
Ingredients:
- 2-3 ears Fresh Corn or 16 oz. frozen corn kernels
- 1 medium Red Onion
- 1 medium Jalapeño seeds and ribs removed for milder heat
- 1 can Green Chilies chopped
- 1 tbsp Olive Oil
- to taste Kosher Salt
- to taste Freshly Ground Black Pepper
- 1 tsp Chili Powder
- 2 Limes juiced
Instructions
Method:
- Preheat your oven to 400°F (200°C). If using fresh corn, carefully cut the kernels off the cob. If using frozen corn, allow it to thaw and drain excess moisture.
- On a large baking sheet, toss the corn kernels with olive oil, a pinch of salt, and black pepper. Spread them out in a single layer and roast in the preheated oven for about 20 minutes, or until golden brown and slightly charred. Stir halfway through for even roasting.
- While the corn is roasting, chop the red onion and finely dice the jalapeño, making sure to remove the seeds and ribs for a milder heat.
- Once the corn is roasted and cooled slightly, transfer it to a mixing bowl. Add the chopped red onion, jalapeño, can of green chilies, chili powder, and lime juice. Season with kosher salt and freshly ground black pepper to taste.
- Gently stir all the ingredients together until well combined. Let the salsa sit for at least 15 minutes to allow the flavors to meld together before serving. Enjoy it with tortilla chips, on tacos, or as a refreshing topping for grilled chicken or fish.
Equipment
- Large baking sheet
- Mixing Bowl
- Knife and cutting board
- Measuring spoons
- Spatula or Spoon
Notes
- For an extra smoky flavor, consider grilling the corn instead of roasting it.
- Always taste your salsa before serving to adjust seasoning as needed.
- Feel free to add diced tomatoes or avocado for added texture and flavor.
- This salsa is best enjoyed fresh but can be stored in the fridge for up to three days.
