Roasted Corn Salsa is vibrant, colorful, flavorful, spicy, and tangy with a hint of sweetness of corn. This salsa can be served with tortilla chips or with bean tacos, and it is perfect for a party appetizer or as a snack at any time of the day!
Roasted Sweet Corn Salsa is an easy vegan recipe with a few simple ingredients. This amazingly delicious salsa is quick to make within 15 minutes.
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About Roasted Corn Salsa
My family loves Mexican cuisine, which is very similar to Indian cuisine. Both have bold flavors, varied spice levels, use of fresh produce, and vibrant colors.
We make Mexican-style food at least once weekly, including tacos, burritos, chimichangas, nachos, salsa, etc. However, our Mexican food is primarily a fusion style as we make only vegetarian dishes without onion and garlic.
I also make Homemade Taco Seasoning without onion and garlic and use it for various Mexican dishes.
I often visited Mumbai in India, and my favorite place was Juhu Beach. Over there, you find many street vendors selling grilled corn and corn chaat. So when I make this roasted corn salsa, it reminds me of corn chaat and delicious smells on the Beach.
This recipe requires simple and very few ingredients but makes a vibrant and flavorful salsa. It is healthy, tangy, slightly spicy, and has some hint of sweetness from the corn. But you can make this recipe your own by customizing it as per your taste preference. You can also add more elements of your choice.
Why You Will Love This Salsa
- It is healthy, fresh, vibrant, vegan, and full of flavors.
- The recipe is easy and super quick.
- It requires only a few ingredients.
- Roasted Corn Salsa makes a great appetizer or snack.
- You can easily customize the recipe according to your taste preferences.
Ingredients
- Corn: I have used yellow sweet corn for this salsa. Use your favorite variety of corn ears.
- Tomatoes: Use ripe tomatoes but remove the seeds and pulp slightly. I have used Roma tomatoes, but you can use other varieties, such as cherry or grape tomatoes.
- Green Pepper: Add more or less chopped green pepper to your taste. Or, instead of green pepper, you can also use other colored bell pepper.
- Jalapeno Pepper: Use fresh jalapeno pepper or pickled jalapeno. For less heat, remove seeds from the jalapeno pepper and then chop.
- Fresh Coriander Leaves: Coriander leaves provide delicious and earthy flavors to the salsa. Do not skip.
- Salt and Pepper: Add salt and pepper to your taste.
- Red Chili Powder: Instead of red chili powder, you can also use cayenne pepper or paprika. Or skip it if you do not want to make the salsa more spicy.
- Ground Cumin: It adds earthy flavors.
- Lime Juice: Lime juice makes the salsa vibrant, fresh, and tangy. Squeeze lime juice according to your taste.
How To Make This Salsa
- Remove husks and silks from the corn ears and grill or roast them on a gas stove or barbeque.
- Once roasted, set them aside and let them cool.
- Once corn ears are cool enough to handle, stand each corn on a chopping board and slice off the corn kernels with a knife.
- Add roasted corn kernels, chopped tomatoes, green pepper, jalapeno pepper, and coriander leaves in a mixing bowl.
- Toss well.
- Add salt, pepper, red chili powder, cumin powder, and lime juice.
- Mix well, taste, and adjust the seasonings as required.
- Serve the roasted corn salsa immediately or refrigerate until serving.
- The salsa will keep in the refrigerator for 2-3 days.
Variations
Corn: This salsa can be made with boiled corn kernels instead of roasted corn kernels.
Green Pepper: Instead of green pepper, you can also use other colored bell pepper.
Jalapeno Pepper: Use pickled jalapeno peppers instead of fresh ones. Or for heat, green chilis or serrano pepper can also be used.
Additions: For extra smokey flavor, add smoked paprika. Or, add a little honey if you like spicy salsa with some sweetness. You can also drizzle some olive oil if you like.
Avocado: Add avocado chunks to the salsa if you like. However, mix avocado chunks right before serving.
More Appetizers and Snacks
You May Like More Easy Recipes
- Roasted Peanut Salad / Roasted Peanut Chaat
- Avocado Toast (Healthy, Easy, Quick)
- Pizza Scones / Vegetarian Pizza Scones
- Chickpea Salsa (Easy, Fresh, Delicious)
- Spicy Roasted Cashews / Masala Kaju
Recipe Card
Roasted Corn Salsa (No Onion No Garlic)
Ingredients
- 3 ears corn
- 2 medium tomatoes finely chopped
- ½ cup finely chopped green pepper
- 1 jalapeno pepper seeded and finely chopped
- ⅓ cup finely chopped fresh coriander leaves
- Salt to taste
- freshly ground black pepper to taste
- ¼ teaspoon red chili powder (optional)
- ¼ teaspoon ground cumin
- Lime juice to taste
Instructions
- Remove husks and silks from the corn ears and grill or roast them on a gas stove or barbeque. Once roasted, set them aside and let them cool.
- Once corn ears are cool enough to handle, stand each corn on a chopping board and slice off the corn kernels with a knife.
- Add roasted corn kernels, chopped tomatoes, green pepper, jalapeno pepper, and coriander leaves in a mixing bowl. Toss well.
- Add salt, pepper, red chili powder, cumin powder, and lime juice. Mix well, taste, and adjust the seasonings as required.
- Serve the roasted corn salsa immediately or refrigerate until the time of serving. Leftover salsa will keep in the refrigerator for 2-3 days.
Nutrition (Approximate Values)
Thanks for coming! Let me know what you think.