Easy Roasted Corn Salsa

This easy roasted corn salsa is full of color and flavor. Serve this up as a topping, side dish or stand alone appetizer with tortilla chips.

Roasted Corn Salsa

Easy Roasted Corn Salsa

There’s something about fresh salsa! I’m sure we can all agree it just tastes better than anything jarred or canned. This corn salsa has pan-roasted corn and jalapeños combined with cilantro, tomatoes, and lime.

Jump to Recipe

Sit me down with a bowl of this easy roasted corn salsa and tortilla chips any time! I’m such a fan of chips and salsa. The flavors in this salsa remind me of summer. It disappears quick at any party.

I’ve been using our Air Fryer so much recently and this roasted corn salsa pairs perfectly with our Air Fryer Tortilla Chips.

Ways to Serve Corn Salsa

Appetizer: Serve corn salsa with tortilla chips as an appetizer.

Topping: Serve it as a topping to add that extra flavor to taco salads, southwestern chicken salads, burritos or enchiladas.

Side Dish: Serve it as a side dish to a grilled chicken breast, shredded pork, grilled shrimp or fish.

Common Questions Asked about Roasted Corn Salsa:

  • How do you store roasted corn salsa? Allowing the salsa to sit overnight in the fridge will make it taste even better.
  • Is this salsa spicy? It has a medium heat. You can remove the jalapeños in order to make it a mild salsa or just use half the amount.
  • What’s the consistency of this salsa? Corn salsa is meant to be a dry salsa, not a mushy liquid dip like most salsas. However, if you prefer this, add more tomato, or blend the corn with the rest of the vegetables.
  • Can you use frozen corn? Any type of corn can be used. Frozen corn (that’s been thawed), canned corn (drained), or corn on the cob with the kernels removed.
  • Is the Tajin Seasoning optional? You can also skip the tajin seasoning if desired. It’s a chili-lime flavored seasoned that has a slight heat. If you’ve never tried it before, you should give it a try. It’s one of my favorites!

Ingredients for Easy Roasted Corn Salsa

  • Corn kernels-Fresh, frozen or canned corn works for this recipe.  Just make sure to thaw the frozen corn before the pan roasting.
  • Roma tomato-Only one tomato is needed. Fresh or canned works.
  • Red onion-This will give the salsa that sweet flavor.
  • Fresh cilantro-tip with cilantro is to wash then pull off the leaves. You want as little step as possible.
  • Jalapeños-I used picked for this recipe. Fresh is also fine to use. There may be more heat with the fresh. Leaving out the seeds will bring down the heat.
  • Lime juice-Fresh or bottled works.
  • Garlic-I like to use that minced garlic in the squeeze tube. Makes for easy measuring and cleanup.
  • Tajin Seasoning-chili lime seasoning found in most grocery stores with the other mexican food/seasonings.
  • Salt and pepper-Just add to taste.

How to make Corn Salsa

  1. Place the corn kernels in a skillet and cook on medium/high heat for about 15-20 minutes, or until the corn starts to lightly brown and dry out. Randomly stir during this time.
  2. Slice the roma tomato and onion into smaller pieces. Place everything except theseasonings and corn, into a food processor and pulse until the larger chunks are minced.
  3. Combine the corn, juice, seasonings, and veggie mixture in a large bowl. Mix well.
  4. Makes 2 1/2 cups (20oz)

Easy Roasted Corn Salsa

This easy roasted corn salsa is full of color and flavor. Serve this up as a topping or stand alone appetizer with tortilla chips or as a tasty side dish.
Prep Time10 mins
Cook Time10 mins
Course: Appetizer
Cuisine: Mexican
Keyword: Roasted Corn Salsa
Servings: 4
Calories: 107kcal

Ingredients

  • 16 oz loose corn kernels
  • 1 whole roma tomato
  • cup red onion
  • cup fresh cilantro
  • cup pickled jalapeños
  • 3 Tbsp lime juice
  • 1 Tbsp minced garlic
  • 1 Tbsp Tajin Seasoning
  • salt and pepper to taste

Instructions

  • Place the corn kernels in a skillet and cook on medium/high heat for about 15-20
    minutes, or until the corn starts to lightly brown and dry out. Randomly stir during this time.
  • Slice the roma tomato and onion into smaller pieces. Place everything except the
    seasonings and corn, into a food processor and pulse until the larger chunks are minced.
  • Combine the corn, juice, seasonings, and veggie mixture in a large bowl. Mix well.
  • Serve with tortilla chips and enjoy!
  • Makes 20 oz (about 2 ½ cups)

Notes

● Allowing the salsa to sit overnight in the fridge will make it taste even better.
● You can remove the jalapeños in order to make it a mild salsa.
● Corn salsa is meant to be a dry salsa, not a mushy liquid dip like most salsas. However, if you prefer this, add more tomato, or blend the corn with the rest of the vegetables.
● Any type of corn can be used. Frozen corn (that’s been thawed), canned corn (drained), or corn on the cob with the kernels removed.
● You can also skip the tajin seasoning if desired.

Nutrition

Calories: 107kcal | Carbohydrates: 24g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 245mg | Potassium: 228mg | Fiber: 3g | Sugar: 4g | Vitamin A: 708IU | Vitamin C: 10mg | Calcium: 18mg | Iron: 1mg
Tried this recipe?Mention @mymommystyle or tag #mymommystyle!

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