Roasted Corn Salsa with Jalapeños is a vibrant, flavor-packed condiment that brings smoky sweetness, gentle heat, and fresh brightness together in one irresistible bowl. Roasting the corn caramelizes its natural sugars, adding depth and a subtle char that elevates this salsa far beyond the ordinary.

Paired with spicy jalapeños, juicy tomatoes, crisp onions, and zesty lime, this salsa is bold, refreshing, and endlessly versatile.

Why I Love This Recipe

I love this recipe because it strikes the perfect balance between smoky, spicy, and fresh. The roasting step adds incredible flavor with minimal effort, and the ingredients are simple, wholesome, and customizable. It’s quick to make, visually beautiful, and instantly upgrades even the simplest meals.

Why This Is a Must-Try Dish

• Smoky, sweet, and spicy flavor combination
• Fresh, colorful, and crowd-pleasing
• Easy to prepare with simple ingredients
• Versatile dip, topping, or side dish
• Naturally gluten-free and vegan

Recipe Overview

• Preparation Time: 15 minutes
• Cooking Time: 10–15 minutes
• Total Time: ~30 minutes
• Servings: 6 servings
• Calories: ~90 calories per serving
• Course: Appetizer / Condiment / Side Dish
• Cuisine: Mexican-Inspired / Southwestern

Ingredients

• 3 cups fresh corn kernels (about 4 ears corn)
• 1 tablespoon olive oil
• Salt, to taste
• 1 small red onion, finely diced
• 1–2 jalapeños, finely chopped (seeded for less heat)
• 1 cup cherry tomatoes, diced
• ¼ cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• ¼ teaspoon ground cumin (optional)
• Black pepper, to taste

Cooking Directions

1. Roast corn until lightly charred and caramelized.
2. Combine roasted corn with fresh vegetables.
3. Toss with lime juice and seasonings.
4. Chill briefly or serve immediately.

Step-by-Step Preparation Method

1. Preheat oven or skillet: Heat oven to 425°F (220°C) or a skillet over high heat.
2. Roast corn: Toss corn with olive oil and salt. Roast on a baking sheet for 10–15 minutes, stirring once, until golden and charred.
3. Cool slightly: Let corn cool for 5 minutes.
4. Prepare vegetables: Dice onion, jalapeños, tomatoes, and chop cilantro.
5. Mix salsa: Combine corn with vegetables in a bowl.
6. Season: Add lime juice, cumin, salt, and pepper.
7. Taste & adjust: Adjust salt, acidity, or heat as needed.

How to Serve

• Serve with tortilla chips as a dip
• Spoon over tacos, burritos, or quesadillas
• Top grilled chicken, fish, or shrimp
• Add to rice bowls or salads
• Use as a fresh topping for nachos

Recipe Tips

• Use fresh corn for best flavor
• Don’t overcrowd corn while roasting
• Remove jalapeño seeds for milder heat
• Let salsa rest 10 minutes before serving
• Add lime gradually to avoid overpowering

Variations

• Creamy Corn Salsa: Add diced avocado or a spoon of sour cream
• Smoky Version: Add smoked paprika or chipotle powder
• Fruity Twist: Add diced mango or pineapple
• Extra Heat: Add serrano peppers or hot sauce
• Cheesy Style: Stir in crumbled cotija or feta

Freezing and Storage

• Refrigerator: Store in airtight container up to 3 days
• Freezing: Not recommended (fresh vegetables lose texture)
• Make-Ahead: Best made same day for freshness

Special Equipment Needed

• Baking sheet or cast-iron skillet
• Mixing bowl
• Sharp knife
• Cutting board

Frequently Asked Questions

Q: Can I use frozen corn?
Yes, thaw and dry well before roasting.

Q: How spicy is this salsa?
Mild to medium, depending on jalapeños used.

Q: Can I grill the corn instead?
Absolutely—grilled corn adds even more smokiness.

Q: Is this salsa served warm or cold?
Both work, but room temperature is ideal.

Conclusion

Roasted Corn Salsa with Jalapeños is a bold, fresh, and irresistibly smoky addition to any meal. With its balance of sweetness, heat, and brightness, this salsa delivers big flavor in every bite. Easy to prepare and endlessly versatile, it’s a must-try recipe that brings excitement and freshness to your table every time.