Roasted Corn Salsa with Jalapeños
Smoky, zesty, and bursting with fresh flavor, this Roasted Corn Salsa with Jalapeños is the perfect dip or topping for any occasion! Sweet roasted corn is combined with spicy jalapeños, crisp veggies, and a splash of lime for a bold, vibrant taste.
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
Instructions
- Preheat oven or skillet: Heat oven to 425°F (220°C) or a skillet over high heat.
- Roast corn: Toss corn with olive oil and salt. Roast on a baking sheet for 10–15 minutes, stirring once, until golden and charred.
- Cool slightly: Let corn cool for 5 minutes.
- Prepare vegetables: Dice onion, jalapeños, tomatoes, and chop cilantro.
- Mix salsa: Combine corn with vegetables in a bowl.
- Season: Add lime juice, cumin, salt, and pepper.
- Taste u0026 adjust: Adjust salt, acidity, or heat as needed.