Roasted Sweet Corn Salsa

Course Appetizer, Condiment, Side Dish

Cuisine American, Mexican Inspired

Keyword corn-salsa-recipe, roasted-sweet-corn-salsa

Prep Time 15

Cook Time 15

Total Time 30

Servings cups (approximately)

Calories 307kcal

Author Melissa Sperka

Ingredients

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

Instructions

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.

Notes

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.

Nutrition