Roasted Corn Salsa Recipe
If Taco Tuesday is a big day in your house and you're in need of something to spice it up, then we have just the recipe for you! No matter what type of tacos you choose to make, you always need a side of salsa, right? Well, this yummy corn salsa is slightly different from your average salsa, as the tomato is replaced with corn as the main ingredient. Don't worry tomato lovers — it still has bits of cherry tomatoes in it, but the star of the dish is the corn. And since you can use frozen corn instead of fresh, you can make it all year round. Trust us, the addition of some fresh sweet corn is absolutely perfect!
Recipe developer Jaime Bachtell-Shelbert of Wholly Nourished came up with this beautiful recipe that is filled with fresh ingredients that will keep you feeling full and happy. "This salsa is super flavorful and easy to make. It's perfect in the summer when corn is in season," Bachtell-Shelbert shares.
Keep reading to find out how to make this flavorful corn salsa for your next Mexican night.
Gather the ingredients
The first step is to make a list of ingredients that you need for this dish. Start with the first ingredient: corn. You can use fresh or frozen, whichever you'd prefer. You will also need extra virgin olive oil and salt to taste. The recipe also calls for a few other items that you can find in the produce section, including grape tomatoes, red onion, and minced garlic.
While you're there, you can also pick up a jalapeño and fresh cilantro. Last but not least is some fresh lime juice. Once you have all of those items, it's time to get to work.
Preheat the oven and prep the corn
Alright, folks ... you know the drill. Since this recipe requires the use of an oven, it's best to preheat it before you do anything else. Turn the dial to 450 F so it gets nice and hot while you do the rest of the prep work.
In the meantime, take out the corn. Remember that you can use fresh or frozen — it's totally up to you. Spread it out on a baking sheet, and then drizzle it with olive oil and salt. Give the veggies a few good tosses to mix everything. "The olive oil helps deepen the flavor and brown the corn kernels," Bachtell-Shelbert says.
Bake the corn
Now that the corn is set, check to see if your oven has finished preheating. If it hasn't, just give it a few more minutes, but if it has, go ahead and pop the corn in the oven. Set your timer for 10 to 12 minutes, and be sure to flip the corn halfway through. That way, it cooks evenly on both sides.
As the corn cooks, it should start to brown a little bit. Once your timer goes off and the corn looks good and a little brown, you can take it out of the oven and let it cool off.
Mix the ingredients
Toss the corn into a medium-sized bowl once it has cooled off for a few minutes and is cool enough to touch. Then, add your tomatoes, which you should have already diced ahead of time. At this time, you can also dump in the onion, garlic, and jalapeño. Give the mixture a few good stirs to combine everything.
Next, add in the cilantro and lime juice for a little bit of added flavor. Once again, stir the mixture to combine it. The last thing you need to add is a dash of salt for flavor.
Serve and enjoy
You can serve the corn salsa in the same bowl you used to mix it in or opt for a fancier dish if this is for a party or another event. Of course, the dip is great with some tortilla chips, but it would also be an excellent topping on any Mexican dish. "This salsa is perfect for topping tacos or burrito bowls as well as serving alongside tortilla chips," Bachtell-Shelbert shares.
This stuff is so good that we don't think you'll have any leftovers, but if you do, no worries. "Store in an airtight container in the fridge for five days," Bachtell-Shelbert says. We hope you love this addition to your taco spread!
- 1 ½ cups of corn, fresh or frozen
- 2 teaspoons extra virgin olive oil
- Salt to taste
- ⅓ cup grape tomatoes, diced
- ¼ small red onion diced (about ¼ cup)
- 2 garlic cloves minced
- ½ jalapeño, diced (about 2 tablespoons)
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons lime juice
- Preheat oven to 450 F.
- Spread the corn out on a baking sheet. Drizzle with olive oil and season with salt. Toss to combine.
- Bake the corn in the preheated oven for 10 to 12 minutes, flipping halfway through. You want the corn to brown a bit. Remove from oven and let cool.
- Place the corn in a bowl. Add the tomatoes, onion, garlic, and jalapeño. Stir to combine.
- Add the cilantro and lime juice. Stir to combine. Add salt to adjust seasoning as necessary.
- Serve with tortilla chips or as a topping for tacos or burrito bowls.