This roasted corn salsa is so bright and flavorful, you’ll be eating it by the spoonful in no time. Tastes great on tacos, salads, or with tortilla chips!
Mexican food will always have my heart. Growing up in California exposed me to a fiesta of flavors, especially from my best friend’s dad who originally grew up in Mexico (and he cooked for us often). He made a plethora of salsas, and I was infatuated with each and every one of them. Now as an adult, I’m a firm believer that there should always be a batch of fresh salsa waiting in the refrigerator. Today’s version is made with summer sweet corn, bold red onion, crunchy bell peppers, aromatic cilantro, and fiery jalapeños. Pull it all together with some lime juice, salt, and you’re ready to go!
This sheet pan roasted corn salsa has been my go-to snack all summer.
I sometimes switch things up by adding chopped avocado, black beans, or fresh tomatoes into the mix. They’re all delicious additions and I encourage you to use whatever floats your boat. Heck, I even think some roasted pineapple would compliment the flavors in this dish nicely. Don’t be afraid to explore the flavors of the season.
Speaking of seasonal, this recipe can seriously be made year-round.
Right now we have an abundance of corn readily available at our local farmer’s market, so I’ve been using fresh. I usually roast my corn on the grill in the summertime, but my center grate recently broke and I’ve been waiting for the replacement part to come in the mail. I’ve never been one to let a broken grate ruin my salsa game, so I started roasting the kernels in the oven! Surprisingly, the end result is pretty similar and I don’t have to hover over an open grill in the North Carolina humidity. Whoop, Whoop!
When the weather turns to fall, simply swap the fresh corn for frozen in this recipe. Go ahead and thaw out a cup or two, drain, mix the kernels with a dab of olive oil, and spread them out evenly on a sheet pan. Fire up the oven to 450F and let those bad boys roast up for 10 minutes or so. If you’ve like some extra color, go ahead and stick them under the broiler for a minute or two.
- 2 cups Corn Kernels
- 2 tbsp. Olive Oil
- 1 Red Bell Pepper, chopped
- ⅓ Red Onion, chopped
- ¼ cup Fresh Cilantro, chopped
- 1 Jalapeño, seeded and chopped
- Juice of ½ Lime (or more, if preferred)
- ½ tsp. Salt, or more to taste
- Cut corn off the cob and mix with olive oil in a large bowl.
- Preheat oven to 450F and chop all remaining ingredients while you wait for the oven to come to temperature.
- Spread corn evenly on a sheet pan and roast for 10 minutes, flipping halfway through. If you'd like some extra color, turn on the broiler for a minute or two at the end.
- Mix corn with all remaining ingredients and refrigerate for at least an hour.
- Serve with your favorite tortilla chips and store any leftovers in an airtight container in the refrigerator. Consume leftovers within 3 days.