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.

Course Appetizer

Cuisine Mexican

Keyword Roasted Corn Salsa

Prep Time 10

Cook Time 10

Servings

Calories 107kcal

Cost 3

Equipment

Food Processor

Ingredients

16 oz loose corn kernels
1 whole roma tomato
⅓ cup red onion
⅛ cup fresh cilantro
⅛ 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