Roasted Corn Salsa Recipe

Seasonal vegetables mixed with a smokey grilled flavor of the sweet corn...a perfect combination. Or use a couple ears of leftover corn to add in with everything else for a quicker version.
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  • 2 each sweet corn ears
  • 2 tomatoes, seeded, chopped
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 jalapeno, finely chopped
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 package tortilla chips
30 mins
20 mins
50 mins
Peel back husks of corn but don't remove. Pull off silk. Replace husks and tie with kitchen string. Place corn in a bowl and cover with water. Soak for 20 minutes. Drain.

Grill corn, covered over medium-high heat for 20-25 minutes or until husks are blackened and corn is tender, turning several times; cool.

Remove corn from cobs; place in bowl. Add tomatoes, onion, peppers, cilantro and lime juice. Season with salt and pepper.

Serve with tortilla chips.

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Roasted Corn Salsa Recipe Reviews

roasted corn salsa

Average of 4.00 out of 5 stars
Rating of 4 out of 5.0 stars
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ChefJ User
Rating of 4 out of 5.0 stars
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"I took the shortcut and used leftover sweet corn. And added some garlic powder for a little extra."
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