Roasted Corn Salsa is vibrant, colorful, flavorful, spicy, and tangy with a hint of sweetness from corn. This salsa can be served with tortilla chips or paired with bean tacos, making it perfect for a party appetizer or as a snack at any time of day.
Roasted Sweet Corn Salsa is a simple vegan recipe made with just a few ingredients. This amazingly delicious salsa is quick to make, taking just 15 minutes.
Fresh and Vibrant Roasted Corn Salsa
My family loves Mexican cuisine, which is very similar to Indian cuisine. Both have bold flavors, varied spice levels, utilize fresh produce, and feature vibrant colors.
We prepare Mexican-style food at least once a week, 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 few ingredients, but makes a vibrant and flavorful salsa. It is healthy, tangy, slightly spicy, and has a hint of sweetness from the corn. However, you can make this recipe your own by customizing it to suit your taste preferences. You can also add more elements of your choice.
Why You Will Love Roasted Corn 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 and Notes
- 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 Peppers: Add more or less chopped green pepper to your taste. Alternatively, you can use other colored bell peppers instead of green peppers.
- Jalapeño Peppers: Use fresh or pickled jalapeño peppers. For mild Roasted Corn Salsa, remove the seeds from the jalapeno pepper and then chop it.
- Cilantro: 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: Alternatively, you can use cayenne pepper or paprika instead of red chili powder. Or skip it if you do not want to make the salsa spicier.
- Ground Cumin: It adds earthy flavors.
- Lime Juice: Lime juice adds a vibrant, fresh, and tangy flavor to the salsa. Squeeze lime juice according to your taste.
How To Make Roasted Corn Salsa
- Remove husks and silks from the corn ears and grill or roast them on a gas stove or barbecue.
- Once roasted, set them aside and let them cool.
- Once the corn ears are cool enough to handle, stand each one on a chopping board and slice off the kernels with a knife.
- Add roasted corn kernels, chopped tomatoes, green pepper, jalapeno pepper, and coriander leaves to 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: Alternatively, you can use other colored bell peppers instead of green peppers.
Jalapeno Pepper: Use pickled jalapeno peppers instead of fresh ones. Or for heat, green chilis or serrano peppers can also be used.
Additions: For extra smoky flavor, add smoked paprika. Alternatively, add a hint of honey if you prefer a spicy salsa with a touch of 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
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)
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