Roasted Corn Salsa

Roasted Corn Salsa

Summer in Every Bite!

If you're like me, you love summer because of all the delicious farm-fresh vegetables, especially fresh corn and tomatoes. And celebrating good times with friends and family is one of my favorite summer pastimes. Lots of grilled food, delicious sides, and refreshing drinks make every gathering special. There's something magical about the aroma of corn roasting on the grill and the vibrant colors of summer produce coming together in a dish. This Roasted Corn Salsa embodies that magic, bringing together all those fresh, summery flavors into one bowl. 

This vibrant and flavorful salsa is perfect for topping tacos, serving alongside grilled meats, or just munching with some crispy tortilla chips. It’s got a delightful mix of sweetness from the corn, a bit of heat from the jalapeño, and a zesty kick from the lime. Trust me, this salsa is a crowd-pleaser at any gathering. So let's dive into this recipe and bring a little more sunshine to our tables!

 

Fresh Corn on the Cob

Recipe: Roasted Corn Salsa


Ingredients:

  • 4-5 ears of fresh sweet corn, husked
  • 2 Roma tomatoes, seeds removed and diced
  • 1 jalapeño, finely diced (remove ribs and seeds for less heat)
  • 1 orange bell pepper, finely diced
  • ½ cup red onion, finely diced
  • ¼ cup fresh cilantro, chopped
  • 1 Tsp chili powder
  • 1 lime, zest and juice (2 Tbsp juice)
  • 1 Tbsp olive or avocado oil (plus extra for brushing on corn before grilling)
  • Kosher salt and pepper to taste
 
Grilled Corn

Instructions:

  1. Char the Corn: Start by brushing the corn with some oil. Then, heat up your grill or a grill pan over medium-high heat. Place the corn on the grill and let it cook, turning occasionally, until it’s beautifully charred on all sides. This should take about 10-15 minutes. Once done, let the corn cool slightly.

  2. Prepare the Corn: When the corn is cool enough to handle, carefully cut the kernels off the cobs. A sharp knife works best for this. Place the kernels in a large bowl.

  3. Combine Ingredients: To the bowl with the corn, add the diced jalapeño, orange bell pepper, tomatoes, chopped cilantro, and red onions.

    Quick tip: If you want to tone down the bite of the red onion, soak it in ice water for 10-15 minutes, then rinse and drain before adding to the salsa.

  4. Dress the Salsa: In a small bowl, whisk together the lime juice, lime zest,  chili powder, 1 Tbsp of avocado or olive oil, and a good pinch of salt and pepper. Pour dressing over the corn mixture and toss everything to combine.

  5. Serve: Let the salsa sit for at least 10 minutes to let the flavors meld. This waiting time really helps the flavors to blend and enhance the overall taste. Then, you’re ready to serve!


Roasted Corn Salsa

This Roasted Corn Salsa is a burst of summer in every bite. Whether you’re topping your favorite tacos, serving it alongside some grilled shrimp, chicken or steak, or just enjoying it with some chips, it’s sure to be a hit.

And there you have it, folks! A simple, yet incredibly delicious Roasted Corn Salsa that’s perfect for any summer occasion. Give it a try and let me know how you like it! 🌽🌞 Remember to tag your creations with @The_SmallTownChef. Until next time, happy grilling!

As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.


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