Easy Sheet Pan Roasted Corn Salsa
Prep time
Cook time
Total time
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!
Serves: 6
  • 2 cups Corn Kernels
  • 2 tbsp. Olive Oil
  • 1 Red Bell Pepper, chopped
  • ⅓ Purple Onion, chopped
  • ¼ cup Fresh Cilantro, chopped
  • 1 JalapeƱo, seeded and chopped
  • Juice of ½ Lime (or more, if preferred)
  • ½ tsp. Salt, or more to taste
  1. Cut corn off the cob and mix with olive oil in a large bowl.
  2. Preheat oven to 450 and chop all remaining ingredients while you wait for the oven to come to temperature.
  3. 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.
  4. Mix corn with all remaining ingredients and refrigerate for at least an hour.
  5. Serve with your favorite tortilla chips and store any leftovers in an airtight container in the refrigerator. Consume leftovers within 3 days.
Recipe by Slice of Jess at https://sliceofjess.com/easy-sheet-pan-roasted-corn-salsa/