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Roasted Corn Salsa Recipe

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3.9 from 85 reviews

This vibrant Roasted Corn Salsa is a fresh and flavorful condiment perfect for adding a pop of color and taste to your meals. Roasting the corn brings out its natural sweetness while combining it with juicy cherry tomatoes, crunchy bell peppers, creamy avocado, and fresh basil, all dressed with zesty lime juice and chili powder for a spicy kick. Whether served as a dip, topping for grilled meats, or side for tortilla chips, this versatile salsa is easy to prepare and sure to impress.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 3 ears of corn, husks removed
  • 1 cup cherry tomatoes, halved
  • 1 large bell pepper, diced (red, yellow, or orange)
  • 1/2 cup red onion, diced
  • 1 medium avocado, cut into chunks
  • 1/4 cup fresh basil, chopped

Seasonings & Condiments

  • 1 Tbsp olive oil (to brush corn)
  • 1 tsp chili powder
  • 2 tsp white wine vinegar (or apple cider vinegar)
  • 1 lime, juice only
  • Salt + pepper, to taste

Instructions

  1. Prepare the Oven and Corn: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Remove husks from the corn ears, brush them evenly with olive oil, and season with salt and pepper. Place the corn on the baking sheet and roast in the oven for 25-30 minutes, until the kernels are lightly browned and cooked through.
  2. Prep Other Ingredients: While the corn roasts, halve the cherry tomatoes, dice the bell pepper and red onion, cut the avocado into chunks, and chop the fresh basil. This will help maximize your prep time.
  3. Remove Kernels from Corn: When corn is finished roasting, take it out of the oven and allow it to cool for a few minutes until it’s safe to handle. Hold each ear upright over a bowl and carefully slice the kernels off with a sharp knife.
  4. Combine Ingredients: In a large mixing bowl, add the roasted corn kernels, cherry tomatoes, bell pepper, red onion, avocado, and basil. Add the chili powder, white wine vinegar, lime juice, and more salt and pepper to taste.
  5. Toss and Season: Gently toss all the ingredients together until well combined. Taste the salsa and adjust seasoning with additional salt, pepper, or chili powder if desired.
  6. Serve: Enjoy your roasted corn salsa immediately as a dip with tortilla chips, a topping for grilled meats, or a fresh side dish. It can also be chilled in the fridge for an hour to let flavors meld further.

Notes

  • You can substitute roasted corn with boiled, steamed, pan-fried, grilled, or canned corn (use about 2.25 cups drained for canned corn) for faster preparation.
  • This salsa is great served immediately or chilled to enhance flavors.
  • Adjust chili powder according to your preferred spice level.
  • Try adding chopped cilantro or jalapeño for extra freshness and heat.
  • Works well as a topping on tostadas, tacos, or as a side with grilled chicken or fish.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Salsa
  • Method: Roasting
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/roasted-corn-salsa-recipe/