4.8 from 10 votes
Roasted Corn Salsa
This roasted corn salsa is made with grilled corn, cherry tomatoes, onions, jalapeño, garlic, and more! It's an easy appetizer and side dish!
Prep Time
5 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 15 mins
Servings:
6
servings
Calories:
176 kcal
Course:
Side Dish
Cuisine:
Mexican
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.
Cup of Yum
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
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: 6 servings
Amount Per Serving
Calories 176
% 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.