You may have noticed that I’ve posted quite a few grilled corn recipes lately, like Mexican Street Corn, and most recently Grilled Corn and Potato Chowder. This fresh Roasted Corn Salsa is the latest addition to my collection of corn recipes.
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.
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.
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.
If you find yourself with an abundance of corn this summer, I highly recommend this Roasted Corn Salsa!
Be sure to save this Roasted Corn Salsa recipe to your favorite Pinterest board for later.
- 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
- Preheat broiler. Husk and de-silk the corn. Brush the ears with olive oil and place on a rimmed cookie sheet.
- 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.
- Combine the remaining salsa ingredients,except the cilantro, in a large pot and bring to a boil.
- Simmer for 10 minutes, until the liquid has reduced. Taste and adjust spices. Add the cilantro and simmer for another minute or two.
- Cool and ladle into airtight jars. Keep refrigerated for up to one week.
Makes 4-5 pint jars.
- Serving Size: 16
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