Perfect Roasted Corn Salsa

Blue corn tortilla chips surround a bowl of homemade Roasted Corn Salsa

Summer = roasted corn. It’s that simple. At least that’s how we do summer in the Midwest.

Come visit and you will see. We’ll give you lots of grilled corn, bbq chicken and hard cider. That’s what we’re going to do in May – August.

Fresh Tomatoes and Grilled Corn to make a simple Grilled Tomato Corn Salsa

Make this grilled corn salsa and you’ll see what we’re obsessed with. Sweet roasted corn, slightly burnt, fresh tomatoes, onion and cilantro, lime juice and a little heat from the serrano pepper. Heaven in a dip, I say. Your summer will be a little more legit.

John roasted the ears of corn

There seem to be a hundred different ways to roast corn and everyone has their own trick. Well, we are no exception. John and I have roasted tons of corn in our three years of marriage and we’ve become very good at it. Not to brag, but we know what we’re doing when it comes to grilled corn.

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The trick? Leave the husks on and roast first, then after the charcoal removes the skins and strings and put them back together for a bit of color. Two-three minutes later and you have the perfection of roasted corn in your hands.

A bowl of ingredients to make our Grilled Corn Salsa recipe
A bowl of grilled corn, onions and tomatoes to make a simple Corn Salsa

This salsa is everything I love – sweet, savory, spicy, crunchy, and fresh. It’s perfect with chips, on top of tacos, tostadas, or enchiladas, in quesadillas and on Mexican pizza. Perfect the way you serve it – you really can’t go wrong.

Side note: You can learn about the origins of salsa here.

A bowl of our Simple Roasted Corn Salsa recipe surrounded by tortilla chips

What are you waiting for? Get chips and dig!

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*crazy props for @gnarleighjen for modeling my bodacious hands. dear be alert.

Using tortilla chips to scoop out a scoop of Simple Grilled Corn Salsa

Perfect Roasted Corn Salsa

Grilled corn salsa with grilled corn is perfect, fresh tomatoes, onions and cilantro, a dash of lime juice to bring it all together, and a hint of heat from the serrano pepper.

Preparation time 10 minute
Cooking time 20 minute
Total Time 30 minute
Portion 4 (1/3 cup serving)
Course Appetizer, Dip, Side
Cook Gluten Free, Mexican Inspired, Vegan
Freezer Friendly No
Is it fixed? 3-4 Days


  • To roast the corn (preferably over charcoal for the best flavor), leave the husks on and roast until charred. Then remove the husks and strings and put them back on the grill for a little color – 2-3 minutes – rolling to heat all sides.
  • Once baked, cut the corn off the cob and add it to the bowl with the remaining ingredients and stir.
  • Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice for added flavour.
  • Serve immediately. Will keep covered in the fridge for a few days, but is best when fresh.

Nutrition (1 of 4 portion)

Portion: 1 one-third cup serving Calories: 44 Carbohydrate: 10 g proteins: 1.6 g Fat: g Trans fat: g Cholesterol: mg Sodium: 151 mg Fiber: 2 g Sugar: 3 g