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No Spoon Necessary

Seasonal Recipes & Unique Twists on Classic Dishes

Roasted Sweet Corn Salsa Recipe

Published August 21, 2019. Last Updated August 22, 2019 by Cheyanne

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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!Overhead photo of Roasted Sweet Corn Salsa garnished with fresh cilantro in a large white bowl with an ear of corn and tortilla chips next to the bowl.

*Updated*

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! 

Quick Navigation - Table of Contents

  • Roasted Sweet Corn Salsa Recipe
    • What is corn salsa?
      • What’s in corn salsa?
    • How to customize corn salsa?
    • How to make fresh corn salsa?
    • Can you use canned sweet corn in corn salsa recipe?
    • Can you use frozen corn in corn salsa?
    • How to eat corn salsa?
    • Can corn salsa be prepared in advance?
    • How long does corn salsa last?
    • Can you freeze corn salsa?
    • Is corn salsa healthy?
      • How many calories in corn salsa? How many carbs?
      • Is corn salsa keto?
    • Roasted Sweet Corn Salsa
      • Equipment
      • Ingredients
      • Instructions
      • Notes
      • Nutrition
      • You Might Also Like…

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!Overhead photo of finely diced red onions in a small glass bowl with a jar of red wine vinegar next to the bowl - photo of step 2 of the sweet corn salsa recipe.

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.

Overhead photo of a parchment paper lined sheet pan topped with two poblano peppers, a jalapeno pepper, and four buttered and seasoned ears of corn - photo of step 3 of the sweet corn salsa recipe.

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?

  • Tomatoes
  • Bell Peppers
  • Avocado
  • Black Beans
  • Scallions or Chives
  • Garlic
  • Pineapple
  • Mango
  • Cucumber
  • Chili Powder
  • Cumin
  • Lime Juice

Overhead photo of a parchment paper lined sheet pan topped with roasted ears of corn, poblano peppers and a jalapeno pepper - photo of steps 4 and 5 of the sweet corn salsa recipe.

How to make fresh corn salsa?

Sweet corn salsa is extremely easy to make and requires very little hands on prep time!

  1.  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)

  2. 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.

  3. Roast the vegetables in the oven for 10 minutes. Turn the corn and flip the peppers over. Continue to roast an additional 10 minutes.

  4. 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.

  5. 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.

  6. 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!

Overhead photo of roasted kernels of corn, diced marinated red onions, diced poblano peppers, diced jalapenos, chopped cilantro and kosher salt neatly organized by ingredient in a large mixing bowl - photo of step 7 of the sweet corn salsa recipe.

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.

Overhead photo of Roasted Sweet Corn Salsa in a large white bowl with a spoon inserted into the salsa and an ear of corn and lime wedges next to the bowl.

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!

Overhead photo of Roasted Sweet Corn Salsa a large white bowl with a tortilla chip inserted into the salsa and more chips surrounding the bowl - photo of how to serve corn salsa as an appetizer.

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.

Angled, up close photo of Roasted Sweet Corn Salsa a large white bowl with a tortilla chip inserted into the salsa and more chips surrounding the bowl

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!

XOXO

Cheyanne

 

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How to make the best Sweet Corn Salsa recipe👇

Overhead, landscape photo of Roasted Sweet Corn Salsa garnished with fresh cilantro in a large white bowl with an ear of corn and tortilla chips next to the bowl.
Print Recipe
5 from 5 votes

Roasted Sweet Corn Salsa

This Roasted Sweet Corn Salsa recipe is healthy and loaded with 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 family favorite!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, Condiment, side, Snack, starter
Cuisine: American, Fusion, Mexican
Keyword: acorn, homemade, Mexican, salsa
Servings: 6
Calories: 16kcal
Author: Cheyanne Holzworth

Equipment

  • Sheet pan
  • Mixing Bowl

Ingredients

  • 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)

Instructions

  • 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!

Notes

  1. 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!
  2. 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.
Recipe Yield:  approximately 3 ¼ Cup Salsa

Nutrition

Calories: 16kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 217IU | Vitamin C: 37mg | Calcium: 4mg | Iron: 1mg

©No Spoon Necessary.  All images and content are copyright protected. Please do not use any images without prior permission. If you want to republish this recipe please do not list instructions, instead link directly back to this post.

 

To easily slice corn off of the cob without making a mess, use a bundt pan! (See photo below for reference)

Roasted Corn & Poblano Salsa-18

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Comments

  1. Kelly | Foodtasia says

    September 7, 2019 at 6:38 am

    5 stars
    Chey, this corn salsa looks so fantastic! Love how you’ve roasted the corn and the chilies! I’d just eat the bowl of salsa and forget about the rest of dinner!

    Reply
  2. Kevin says

    August 24, 2019 at 8:54 am

    5 stars
    Your corn salsa looks great! Pass over a big bowl of chips and a big bowl of this!

    Reply
  3. Marissa says

    August 23, 2019 at 6:15 pm

    5 stars
    Pass the chips! This salsa looks amazing, charred corn and poblanos? Yes please! And I love how easy it is to make sheet pan style!

    Reply
  4. Mary Ann | The Beach House Kitchen says

    August 22, 2019 at 6:30 pm

    5 stars
    A college friend of mine came to visit us at the beach with her family last weekend and she made some delicious corn salsa Chey. The corn has been just beautiful here. Nice and sweet and juicy. Can’t wait to give your recipe a try! It looks totally yummo. Pinned!

    Reply
  5. [email protected] says

    March 9, 2015 at 3:34 pm

    5 stars
    Great tip on the bundt pan! You’ve got smarts, kid! (and a damn good recipe) LOL!

    Reply
    • Cheyanne Bany says

      March 16, 2015 at 11:42 am

      Karrie, Thanks! I can’t stand chasing corn kernels all over the kitchen! The bundt pan works wonderfully to catch the kernels as they fall off the cob 🙂 Cheers!

      Reply
  6. Amanda says

    March 9, 2015 at 8:43 am

    Ooooooh that looks so GOOD!! Pinning 🙂

    Reply
    • Cheyanne Bany says

      March 16, 2015 at 11:43 am

      Amanda, Thanks girlie! This salsa is not only really delicious, it is also super-duper versatile. To prove that I posted a few recipes utilizing it. Thanks for stopping by! Cheers 🙂

      Reply

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About me

Welcome to No Spoon Necessary! My name is Cheyanne - I am the blogger and girl behind the camera. I'm a culinary school graduate with a degree in culinary arts, and I have years of experience in a professional kitchen. I have a passion for seasonal ingredients and I believe anyone can create sensational food! Thank you for stopping by! I hope you stay awhile!

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