• roasted corn salsa

Roasted Corn Salsa

This fresh salsa is perfect for late summer when corn is sweet and abundant.

roasted corn salsa1

I used baby peppers because they’re spicier than their older brothers, but feel free to substitute red, yellow, green, big, or small peppers with the ones provided in this recipe.

As you’re roasting the corn in the oven, start chopping your veggies. Throw them in a large ceramic bowl so the flavors start to combine and marinate.

roasted corn salsa ingredients

View the entire recipe below!

Roasted Corn Salsa

Prep Time: 25 mins
Cook Time: 5 mins
Yields: 6

Ingredients

  • ¼ cup red wine vinegar
  • 2 tbsp raw apple cider vinegar
  • 1-2 cloves of garlic, chopped finely (taste preference)
  • ½ tsp black ground peppercorn
  • ¾ tsp cumin
  • ¾ tsp kosher salt
  • 2 tbsp vegetable oil (or opt for olive oil)
  • 2 corn stalks with husks
  • 2 roma tomatoes (seeded and diced)
  • ½ cup white onion (diced finely)
  • ¾ cup of red, orange, and yellow pepper combination (seeded and diced)
  • 1 (15 ounce) can of black eyed peas (drained and rinsed)
  • 6-8 pickled jalapenos, chopped finely (found in the mexican aisle)
  • Cilantro

Directions

  1. Preheat oven to 450 while you are organizing your ingredients.
  2. Shuck the husk off the fresh corn and place corn in oven and lightly roast until kernels start to turn light brown (approx 25-30 mins)
  3. While corn is roasting, make dressing. Add all ingredients into a bowl except for oil. Lightly whisk combined ingredients together and then slowly add in oil while whisking. Once everything is incorporated, set aside and begin the salsa.
  4. Chop and dice tomatoes, white onion, peppers, and jalapenos and place into serving bowl. Drain and rinse black eyed peas and add into bowl with other ingredients.
  5. Your roasted corn should be done by now. When you remove the corn, please use oven mitt and place onto your chopping board to cool. Once safe to touch (about 2-3 mins) use knife and cut corn off stalk.
  6. Add roasted corn to existing bowl of other ingredients.
  7. Add dressing to corn mixture and stir gently until well coated.
  8. Place salsa into refrigerator (up to 2 days, minimum 4 hours)
  9. To use, chop up a couple tbsp of cilantro and sprinkle on top. Serve with tortilla chips!

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