Roasted Corn Salsa

Here is an easy and quick summertime recipe for you, roasted corn salsa. This salsa can go with a variety of meals, especially anything cook-out related. If you go the fresh corn route, recommended, you might have to stop at the store. If you go the canned corn route, you probably already have everything you need in your pantry and refrigerator.

When I did this the first time (pictured), I did not roast the corn long enough, but it still turned out wonderful. Since then, I get a little more browning on the corn, but always forget to take a picture. Can’t win them all, right!


Roasted Corn Salsa (This can easily be doubled or more)


8 ounces roasted corn (fresh shucked is best, but not a must)

1/2 tomato, diced

1/4 cup red onion, diced

Dash of cayenne

1 tbsp jalapeno, diced (more to taste)

1/4 cup cilantro, diced

1/2 tbsp lime juice

salt to taste


If using a cast iron skillet, set skillet over medium heat. Once hot, add the corn and roast for 4-6 minutes. Don’t move the corn for 1-2 minutes, allowing it to start to brown. If using non-stick, add just a little bit of EVOO to the pan when turning it on.

Once the corn is browned to your liking, remove from the heat, and add to a bowl with the remainder of the ingredients. Stir well to incorporate. Chill, then serve.

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Salsa – Delicious and Easy!

After you make this one, you likely won’t go back to store bought salsa again, we haven’t. I reduced the original recipe this is adapted from in half (as well as two other minor modifications) as it made quite a bit of salsa. This version will make you approximately 20 ounces or so. That is the perfect amount for my family for a week. The double version which I had been making led to too much being thrown away. Salsa does not freeze well if you intend to use it as a dip, and I wouldn’t recommend keeping it in the fridge more than 5 days or so.


photo 1

Garlic and Jalapeno

Garlic and Jalapeno

The rest of the ingredients added.

The rest of the ingredients added.

photo 4


1 fresh jalapeno peppers, seeded and very coarsely chopped
2 cloves garlic, halved
1 large vine-ripened tomato, seeded and chopped
1 (14 0z.) can diced tomato (mostly drained)
1 tbsp. red wine vinegar
1/4  tbsp. cumin (is that even a measuring spoon? lol, I eyeballed it!)
¼ (or ¼ cup) sweet yellow onion, coarsely chopped
1/4 tsp. salt
2 pinches of sugar
1/4 tsp. ground cayenne pepper
1/4 cup fresh cilantro
Juice of one lime

In the bowl of a food processor, combine the jalapenos and garlic.  Process until finely chopped.  Scrape down the sides of the bowl.  Add all other ingredients to the food processor.  Pulse in very brief pulses until the vegetables have reached the size you desire (it does not take many pulses so don’t overdo it).  Transfer to an airtight container and refrigerate at least 2 hours before serving to allow the flavors to blend. Do not keep more than 4-5 days.

Adapted from Annie’s Eats