This Roasted Sweet Corn Salsa recipe is easy to prepare and bursting with bright flavors and textures! Whether you serve it as a dip with tortilla chips, spoon it over chicken or fish, or use it in your favorite burrito bowl, this salsa will quickly become a healthy family favorite!
This post was originally published in March 2015. I took new photos and I’ve updated the post below to include more information about roasted sweet corn salsa!
Roasted Sweet Corn Salsa Recipe
Roasted, summer fresh, sweet corn tossed with smoky poblano peppers, mildly spicy jalapeños, red wine marinated red onions, herbaceous cilantro and acidic lime juice. This homemade salsa is fresh, colorful and bursting with fresh, vibrant flavors and textures!
Aside from being absolutely delicious, this roasted corn salsa recipe is easy to make, can be prepared in advance, travels well and it’s easily customizable!
Whether you serve this salsa as an easy appetizer with salty tortilla chips, use it as a filling for burritos, spoon it over chicken or fish, or just eat it by the spoonful, it’s the perfect versatile condiment to have on hand in the refrigerator!
What is corn salsa?
Corn salsa is a healthy, vegetarian sauce or condiment. Sweet and mildly spicy in flavor, corn salsa is extremely versatile and can be served as a dip, salad or topping.
What’s in corn salsa?
Sweet corn salsa is traditionally made of fresh summer corn, red onions, peppers and cilantro. The exact ingredients in salsa can vary from recipe to recipe. Some recipes may also include tomatoes, black beans and avocado.
How to customize corn salsa?
Homemade corn salsa is easily customizable! Modify the heat, seasonings and ingredients to create a salsa that is perfect for your taste buds!
What to add to corn salsa?
- Bell Peppers
- Black Beans
- Scallions or Chives
- Chili Powder
- Lime Juice
How to make fresh corn salsa?
Sweet corn salsa is extremely easy to make and requires very little hands on prep time!
Marinate onions: In a non-reactive bowl, combine the red onions with red wine vinegar. Set aside and let marinate. (This step is completely optional but recommended. Marinating the onions removes the raw bite and adds a nice depth of flavor to the salsa)
Prepare corn and peppers: Place corn on baking sheet and spray all sides with cooking spray (or brush with melted butter). Season the corn liberally with chili powder, cumin, salt and pepper. Add the peppers to the baking sheet and spray the tops with cooking spray.
Roast the vegetables in the oven for 10 minutes. Turn the corn and flip the peppers over. Continue to roast an additional 10 minutes.
Remove the peppers from the oven. Turn the corn and continue to roast an additional 10-15 minutes or until kernels are slightly charred. Remove corn from oven and set aside until cool enough to handle. Once cool, cut the kernels from the cob.
Meanwhile, transfer the peppers to a bowl. Cover the bowl tightly with plastic wrap. Let stand for 15 minutes. Peel the skin from the peppers and discard. Finely chop the peppers.
Mix the salsa: Drain the onions and transfer to a large mixing bowl. Add the corn, peppers, cilantro, lime juice and sugar. Season generously with salt and pepper. Stir well to thoroughly combine. Recommended – Cover the salsa and place in the refrigerator for at least 30 minutes to allow the flavors to develop. Taste and adjust for seasoning before serving. Enjoy!
Can you use canned sweet corn in corn salsa recipe?
You can absolutely use canned sweet corn in salsa if fresh corn is out of season! Make sure to thoroughly drain the corn before using. I highly recommend using fire roasted canned corn if you can find it!
Can you use frozen corn in corn salsa?
Yes, you can absolutely use frozen corn to make salsa! Be sure to defrost and drain the corn before making salsa.
How to eat corn salsa?
Sweet corn salsa is extremely versatile and can be served numerous ways!
How to serve corn salsa:
- Serve salsa as an easy appetizer with tortilla chips.
- Scoop salsa on top of nachos for a fresh twist.
- Add salsa to green salads for a burst of flavor and texture.
- Spoon salsa over fish, chicken or seafood.
- Use salsa as a topping for tacos or burrito bowls.
- Add it to the filling of quesadillas or burritos.
- Pile salsa on top of burgers for a fresh topping.
- Serve salsa as a healthy summer side dish garnished with plenty of fresh lime wedges.
Can corn salsa be prepared in advance?
Roasted corn salsa actually tastes best if made in advance so the flavors have a chance to meld. Since the flavors in the salsa will intensify with time it is recommended you make salsa at least 1-2 hours in advance
How long does corn salsa last?
Corn salsa should be stored in an airtight container in the refrigerator. Properly stored salsa will keep for up to 5 days.
Can you freeze corn salsa?
Sweet corn salsa freezes well! Corn salsa will keep in a freezer-safe jar or zip-closure bag stored in the freezer for up to 3 months. Place frozen salsa in the refrigerator to thaw overnight before using. To brighten up the flavor, add fresh cilantro and a generous squeeze of lime juice!
Is corn salsa healthy?
Homemade roasted corn salsa is healthy and made with fresh ingredients! Low in sodium, calories and unhealthy fats, corn salsa is a good source of potassium, vitamins and antioxidants.
How many calories in corn salsa? How many carbs?
The exact amount of calories in Mexican corn salsa will depend upon the recipe and ingredients used. This Mexican corn salsa recipe serves 6 and has 16 calories and 4 grams of carbohydrates per serving.
Is corn salsa keto?
Unfortunately, since corn is a starchy vegetable this salsa is not keto-friendly.
So, what are you waiting for?! Get in the kitchen and whip up this simple salsa! Refreshing and loaded with flavor, this sweet corn salsa will quickly become a family favorite!
Until next week, friends, cheers – to summer fresh sweet corn and sassy salsa!
How to make the best Sweet Corn Salsa recipe👇
Roasted Sweet Corn Salsa
- Sheet pan
- Mixing Bowl
- ¼ large Red Onion – small dice (about ½ cup)
- 1 TBS Red Wine Vinegar
- 4 ears Corn – husk and silk removed (SEE NOTE)
- 2 Poblano Peppers
- 1 Jalapeno Pepper
- Olive Oil Cooking Spray (OR 3 TBS Unsalted Butter, melted)
- 1/2 tsp EACH: Chili Powder & Ground Cumin
- Kosher Salt & Ground Black Pepper , to taste
- ¼ Cup Fresh Cilantro Leaves – chopped
- 3 TBS Lime Juice
- 1 tsp Granulated Sugar (OR Honey or Agave)
- Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil for easy clean up.
- Marinate onions: In a non-reactive bowl, combine the red onions with red wine vinegar. Set aside and let marinate.
- Prepare corn and peppers: Place corn on baking sheet and spray on all sides with cooking spray (or brush with melted butter). Season with chili powder, cumin, ½ teaspoon salt and 1/8 teaspoon pepper. Add the peppers to the baking sheet and spray the tops with cooking spray.
- Roast in the oven for 10 minutes. Turn the corn and flip the peppers over. Continue to roast an additional 10 minutes.
- Remove the peppers from the oven. Turn the corn and continue to roast an additional 10-15 minutes or until kernels are slightly charred. Remove corn from oven and set aside until cool enough to handle. Once cool, cut the kernels from the cob.
- MEANWHILE, transfer the peppers to a bowl. Cover the bowl tightly with plastic wrap. Let stand for 15 minutes. Peel the skin from the peppers and discard. Finely chop the peppers. (SEE NOTE).
- Mix the salsa: Drain the onions and transfer to a large mixing bowl. Add the corn, peppers, cilantro, lime juice and sugar. Season generously with salt and pepper. Stir well to thoroughly combine. RECOMMENDED – Cover the bowl and place in the refrigerator for at least 30 minutes to allow the flavors to develop. Taste and adjust for seasoning before serving. Enjoy!
- You can substitute canned or frozen corn for fresh corn. Substitute 2 heaping cups of canned or frozen corn. Drain canned corn and thaw/drain frozen corn before proceeding with recipe. I highly recommend fire roasted canned corn if using the canned variety!
- For a spicy salsa, leave the seeds and ribs of peppers when chopping. For a medium salsa, remove half of the seeds and ribs. For a mild salsa, remove all the seeds and ribs.
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To easily slice corn off of the cob without making a mess, use a bundt pan! (See photo below for reference)