September 30th, 2013

Roasted Corn Salsa (Market Monday)

You may have noticed that I’ve posted quite a few grilled corn recipes lately, like Mexican Street Corn Pasta Salad, and most recently Grilled Corn and Potato Chowder.  About a month ago, my sweet neighbor Cassie took her family to pick corn at a local farm. Let’s just say her kids make quick work of picking corn, so they had plenty to share with the neighborhood. IMG_4493_filtered I took 2 dozen ears–they even brought it to me shucked and ready to go! Seriously, how awesome is that? I decided to grill it all up and freeze it to use later–minus the grilled corn I used that very day to make this fabulous grilled corn salsa.

Roasted Corn Salsa

I love the combination of flavors in this salsa, especially the contrast of the sweet corn against the spicy peppers. My family was crazy about it too. I opened a bag of tortilla chips so we could all give it a try and my husband nearly finished an entire jar himself in one sitting.

Roasted Corn Salsa

Roasted Corn Salsa

Preparation 30 2017-06-22T00:00:00+00:00 Cook Time 15 2017-06-22T00:00:00+00:00 Total Time 0:00 2017-06-22T00:00:00+00:00


  • 8 ears corn (about 3 cups corn kernels)
  • 1 tablespoon olive oil
  • 5 cups chopped tomatoes (about 3 pounds)
  • 2 large pablano peppers, chopped
  • 1 red jalapeno, seeded and diced
  • 1 cup chopped red onion
  • 1 1/2 cups cider vinegar
  • 1/4 cup lime juice
  • 2/3 cup sugar
  • 1 1/2 teaspoons cumin seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup fresh cilantro, chopped


  1. Preheat broiler. Husk and de-silk the corn. Brush the ears with olive oil and place on a rimmed cookie sheet.
  2. Place corn under broiler and roast the corn until the kernels darken, 3-5 minutes. Turn ears and repeat. If you prefer, the roasting can also be done outside on a grill. When the corn is cool enough to handle, cut the kernels from the cobs with a sharp knife.
  3. Combine the remaining salsa ingredients,except the cilantro, in a large pot and bring to a boil.
  4. Simmer for 10 minutes, until the liquid has reduced. Taste and adjust spices. Add the cilantro and simmer for another minute or two.
  5. Cool and ladle into airtight jars. Keep refrigerated for up to one week.

Recipe Notes

Makes 4-5 pint jars.

Who Dished It Up First: Adapted from Macheesmo, from the Food in Jars cookbook by Marisa McClellan.


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  1. Oh this looks amazing Danelle- will definitely be doing this one.

  2. I love corn salsa. Never thought to make it my self – duh! Your recipe looks delicious!

  3. This is my kind of salsa – looks amazing!

  4. What is the shelf life of this recipe? Refrigerated or not?

  5. Can you do this with frozen corn and fry it up on a skillet a little bit instead of grilling? And how spicey do the poblanos make it? On a scale from 1-10, I can tolare about 3… This looks delicious, but I don’t want it to be spicey.

  6. There is quite a bit of vinegar in this recipe. It should last a few weeks in the refrigerator.

  7. Seems like you should process for your longest ingredient process time which would be the corn and is 55 minutes at 10 lbs pressure… am i wrong

  8. Just wondering if you could water bath can this recipe?

  9. Country canner says:

    Way to sweet for us and I only used 1/4 cup of sugar.

  10. Wow this looks absolutely delicious. I love corn salsa (at home, but even at places like Chipotle!).. and I love pickling foods. So this is an absolutely perfect combination for my summer meals. Thank you for sharing this recipe! Your pictures are also beautiful.


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