Roasted Corn Salsa
User Reviews
4.8
10 reviews
Excellent
Roasted Corn Salsa
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This roasted corn salsa is made with grilled corn, cherry tomatoes, onions, jalapeño, garlic, and more! It's an easy appetizer and side dish!
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Ingredients
- 4 ears corn shucked, sweet
- 1 lime halved
- 1 tablespoon cooking oil for grilling
- 1 cup cherry tomatoes halved
- 1/4 large red onion finely diced
- 1/4 cup cilantro chopped, fresh
- 1 jalapeno pepper finely diced
- 1 garlic minced, clove
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon cumin ground
Instructions
- Prepare: Preheat grill to medium-high heat (between 400°F-450°F). Brush shucked corn and lime halves with 1 tablespoon oil.
- Grill the corn: Grill the ears of corn with the lid closed for 10-15 minutes, turning occasionally, until corn is caramelized and dark brown spots appear on the kernels.
- Grill the lime: While the corn is cooking, grill the lime halves cut side down on the cooking grates and remove them after grill marks appear, about 2-4 minutes.
- Cool: Transfer the grilled ears of corn and lime halves to a large plate and let cool for 5 minutes, or until cool enough to handle.
- Combine: Cut the grilled corn off the cob and transfer to a large mixing bowl. Squeeze the juice out of the grilled lime halves and add in all of the remaining ingredients. Toss together to combine, cover and refrigerate for 1 hour.
- Serve with tortilla chips, on carne asada, or in a burrito bowl. Store leftovers in an airtight container in the refrigerator for up to 1 week.
Notes
- My favorite way to cut corn off the cob - Flip a small bowl upside down and it into a larger bowl. Stand the ear of corn on the small bowl and slice down with a knife. The kernels will fall into the larger mixing bowl and you'll be able to get every last kernel. Also easy cleanup!
- Let the corn salsa rest in the fridge for 1 hour before serving. This helps all the flavors meld together and takes away some of the bite from the chopped red onions.
- Middle of winter and can't get any fresh corn? Drain and rinse about 2 1/2-3 cups canned corn and saute it in a skillet with a little olive oil, until it gets nice and charred.
Nutrition Information
Show Details
Serving
1serving
Calories
176kcal
(9%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0g
(0%)
Cholesterol
4mg
(1%)
Sodium
272mg
(11%)
Potassium
330mg
(7%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
900IU
(18%)
Vitamin C
17.3mg
(19%)
Calcium
50mg
(5%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 176kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0g | 0% |
| Cholesterol | 4mg | 1% |
| Sodium | 272mg | 11% |
| Potassium | 330mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 900IU | 18% |
| Vitamin C | 17.3mg | 19% |
| Calcium | 50mg | 5% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
10 reviews
Excellent
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