5 from 5 votes
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.
Roasted Sweet Corn Salsa
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

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!

Course: Appetizer, Condiment, side, Snack, starter
Cuisine: American, Fusion, Mexican
Keyword: acorn, homemade, Mexican, salsa
Servings: 6
Calories: 16 kcal
  • 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)
  1. Preheat oven to 400 degrees F.  Line a large baking sheet with aluminum foil for easy clean up.

  2. Marinate onions:  In a non-reactive bowl, combine the red onions with red wine vinegar.  Set aside and let marinate.

  3. 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.

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

  5. 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.

  6. 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).

  7. 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!

Recipe 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 Facts
Roasted Sweet Corn Salsa
Amount Per Serving
Calories 16 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 2mg0%
Potassium 85mg2%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 217IU4%
Vitamin C 37mg45%
Calcium 4mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.