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Roasted Sweet Corn Salsa

August 4, 2011 updated August 13, 2021

This sweet and spicy Roasted Sweet Corn Salsa is a spectacular way to use fresh corn on the cob. It features fresh jalapenos, Roma tomatoes, sweet red bell pepper and red onion filling it with vibrant colors and flavors, too.


Easy Roasted Sweet Corn Salsa Recipe

It’s hard to improve on fresh corn on the cob. This recipe isn’t an attempt to do so, but rather a way to add it to your menu in a mouthwatering way. Roasting corn brings out the natural sugar and it becomes even better as it caramelizes during the roasting process. It makes the most super sweet and delicious topping for sprinkling on salads, tacos, or even on a hot dog as a relish. Dipping it with tortilla chips is a given, but there are many uses beyond dipping. After roasting it’s combined with fresh vegetables and familiar seasonings to bring it to life. While this salsa utilizes many ingredients, corn is definitely the star ingredient. How to make simple fresh Roasted Sweet Corn Salsa with corn on the cob:

  • Salsa – Fresh corn on the cob, red onion, jalapeno pepper, sweet red bell pepper, green onions, fresh cilantro and Roma Tomatoes.
  • Dressing – Honey, lime juice, olive oil or vegetable oil, garlic salt and lemon pepper.

How to Make the Best Roasted Sweet Corn Salsa Recipe

  • Ingredients you’ll need to make homemade Roasted Sweet Corn Salsa: Fresh corn on the cob, red onion, jalapeno pepper, red bell pepper, Roma tomatoes, fresh cilantro, lime juice, olive oil, honey, garlic salt, lemon pepper and green onion.
  • Kitchen gadgets you’ll need: A sharp knife and chopping board, measuring cups and spoons a mixing bowl and whisk to combine the liquid ingredients together for the dressing.
  • You can make this salsa with any variety of corn that you enjoy. Yellow corn, white corn, Silverado, Silver Queen or any other that’s readily available at your local market.
  • You could also adapt this recipe using frozen corn in a pinch. When using frozen corn, thaw completely and pat dry with paper towels. Roast and season per the recipe instructions.
  • You can serve this salsa chilled or at room temperature.
  • You could adapt the pepper mix using poblano pepper in addition to jalapeno or in place of diced jalapeno pepper.
  • If you’re one of the people that are sensitive to the flavor of cilantro, you can omit it or switch out flat leaf parsley using it instead.
  • This Roasted Corn Salsa can be used as a dip with tortilla chips, on taco, salads or as a side dish with enchiladas, tacos or fajitas.
  • You can store ths salsa for up to three to four days in an airtight container chilled in the refrigerator.

More Southern Style Salsa Recipes to Make

Fresh salsa whether savory or sweet, adds so much to a meal. They can be used as a condiment, a topping for grilled pork, seafood or chicken or as a salad and taco topping. More salsa recipes you may like to try:

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Roasted Sweet Corn Salsa

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Condiment, Side Dish
Cuisine: American, Mexican Inspired
Keyword: corn-salsa-recipe, roasted-sweet-corn-salsa
Servings: 3 cups (approximately)
Calories: 307kcal
Author: Melissa Sperka


  • 4 large ears fresh corn on the cob silk and husk removed
  • 1 medium red onion finely diced
  • 1 medium jalapeno pepper seeded and diced
  • 1/2 cup sweet red bell pepper seeded and diced
  • 1/4 cup chopped fresh cilantro
  • 2 medium Roma tomatoes diced
  • 1/4-1/3 cup fresh lime juice
  • 2 Tbsp olive oil
  • 1 Tbsp honey
  • 1 tsp garlic salt
  • 1 tsp lemon pepper
  • 1 green onion thinly sliced


  • Preheat the oven to broil. Move the oven rack positioning it in the upper third of oven.
  • Line a baking sheet with foil. Spritz foil lightly with cooking spray.
  • Use a sharp knife to remove corn kernels from the cob. Spread on baking sheet in a single layer. Spritz the corn lightly with cooking spray.
  • Roast for around 10-15 minutes or just until golden. Keep a close eye on the corn and stir periodically to prevent over browning. Set the roasted corn aside to cool slightly.
  • Meanwhile, In a medium size mixing bowl whisk together lime juice, oil, honey, garlic salt and lemon pepper until slightly thickened.
  • To the bowl add corn, onion, jalapeno, red pepper, cilantro and tomatoes. Mix well, taste and adjust salt and pepper, if needed.
  • Serve immediately, at room temperature or chill in an airtight container for up to 3 days. Garnish with green onion and jalapeno slices, if desired.
  • Serve as a condiment for tacos, nachos, salads, burrito bowls or with tortilla chips.


If you use aluminum foil instead of parchment paper, spray it lightly with cooking spray to avoid sticking. It’s not necessary to do this with parchment paper.


Serving: 1cup | Calories: 307kcal | Carbohydrates: 51g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 811mg | Potassium: 785mg | Fiber: 6g | Sugar: 22g | Vitamin A: 1673IU | Vitamin C: 66mg | Calcium: 29mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!

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