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Roasted Corn Salsa Recipe

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Seasonal vegetables mixed with a smokey grilled flavor of the sweet corn...a perfect combination. Or use a couple ears of leftover corn to add in with everything else for a quicker version.
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Ingredients
  • 2 each sweet corn ears
  • 2 tomatoes, seeded, chopped
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 jalapeno, finely chopped
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 package tortilla chips
Directions
PREP
30 mins
COOK
20 mins
READY IN
50 mins
Peel back husks of corn but don't remove. Pull off silk. Replace husks and tie with kitchen string. Place corn in a bowl and cover with water. Soak for 20 minutes. Drain.

Grill corn, covered over medium-high heat for 20-25 minutes or until husks are blackened and corn is tender, turning several times; cool.

Remove corn from cobs; place in bowl. Add tomatoes, onion, peppers, cilantro and lime juice. Season with salt and pepper.

Serve with tortilla chips.

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roasted corn salsa

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Rating of 4 out of 5.0 stars
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ChefJ User
Rating of 4 out of 5.0 stars
Reviewed By
"I took the shortcut and used leftover sweet corn. And added some garlic powder for a little extra."
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