• Servings 4-6
  • Prep 15 min
  • Cook 3-4 min
  • Cuisine
  • Skill Level

Roasted Corn and Tomato Salsa


  • 1 cup of frozen or fresh corn kernels
  • 1 tbs olive oil
  • 2 tomatoes, seeded and chopped
  • 1 jalapeno or Serrano chili, chopped with seeds
  • 1 half red onion, minced
  • juice of 1 lime and grated peel
  • 1/4 cup cilantro, chopped
  • kosher salt and fresh cracked black pepper to taste
  •  Add corn to a roasting pan with olive oil and using medium heat saute for about 3 to 4 minute until corn starts to blacken slightly.Remove corn from pan and allow to cool.
  • Cut tomatoes in half and squeeze out seeds and juice, Strain reserving 1/4 cup of juice.
  • Roughly chop tomatoes.
  • Chop jalapeno or Serrano into a small dice.
  • Combine corn , tomatoes, strained juice, jalapeno, onion, grated lime peel and cilantro in a bowl and mix well.
  • Squeeze in lime juice and season with salt and pepper.

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