I’m pretty sure that everything is better roasted and charred. Meats, veggies, and most certainly, corn! In my last attempts to cling to summer, I decided to incorporate some Mexican-esque recipes into my weekly meal prep. Roasted corn salsa is one of my favorites – so naturally, it had to be made.
This recipe is to die for with farm fresh corn. But for the purposes of this post, I’ve used frozen corn so you can enjoy the wonders of roasted corn salsa during seasons when fresh corn might not be plentiful.
Every Season Roasted Corn Salsa
- 1 10oz. bag of frozen sweet corn
- 2 medium jalapeños
- 1/4 medium red onion
- 1 tbsp. olive oil
- 1/4 tsp. cayenne pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- Preheat your oven’s broiler to 500°F.
- Thaw frozen corn. You can either do this in the microwave or under a cold water faucet in a mesh strainer. I prefer the strainer method because it doesn’t overcook the corn. 🙂
- Pat excess water from the corn with paper towels. Leave in mesh strainer over the sink while you prep the other ingredients to allow any remaining water to drain.
- Cut jalapeños peppers in half lengthwise.
- Finely dice red onion.
- Combine corn, jalapeños, and onion in a medium sized bowl and add olive oil, cayenne, garlic powder, salt, and pepper.
- Pour corn mixture onto a 9 x 13in. baking sheet turning all 4 jalapeño segments inside-up.
- Place in the oven under the broiler for 5 minutes.*
- At the 5 minute mark, stir the mixture and flip the jalapeño segments to ensure even cooking.
- Return to the oven for 5 more minutes or until bits of corn, onion, and pepper start to char.
- Remove from oven and cool for 10 minutes.
- Dice roasted jalapeños and return to corn and onion mixture.
- Pour all contents in a medium bowl and stir.
PROTIP: For an elote feel, top with crumbles of cojita or a dollop of queso fresco and add a light squeeze of lime juice.