This roasted chili corn salsa is delicious, healthy, and easy to prepare. Use it as a topping for tacos, fish, chicken, or as a side by itself.
Roasted Chili Corn Salsa
Roasted chili corn salsa is packed with flavor and easy to prepare. The heat of the roasted jalapenos balances with the sweetness of the corn and the fresh acidity of the tomatoes and lemon juice. The roasted corn salsa is great on fish or chicken or in a taco or burrito.
The blackened corn in this is recipe is made by exposing the ear of corn directly to the flame. If you have a gas stove, you can do it on your stove top. If you don’t have access to a safe direct flame, you can put the corn directly under the broiler in the oven until you get burnt corn.
Making burnt corn or blackened corn in this way results in all the corn kernels have varying degrees of “burntness”. This in turn means all the corn kernels have different colors, textures, and flavors. And this in turn mean you will introduce various colors, textures, and flavors into your dish. Sounds good to me.
Roasted Jalapeno Corn Salsa with Tomato Ingredients
This roasted jalapeno corn salsa only requires a handful of ingredients. This means less prep and less hassle. The ingredients are:
- Corn on the cob
- Fresh chopped cilantro
- Olive oil
Making Roasted Corn Salsa
To roast the jalapenos, toss them with a little salt and olive oil. Put them in a 425 deg oven for about 10 to 15 minutes, or until they turn very dark. Take them out of the oven and put them in a sealed container like a tupperware container or a zip lock bag. This self-steaming will loosen up the skins so that they are easy to remove. Remove from the sealed container after about ten minutes and remove the skin and stem. Cut them open and remove the ribs and seeds. Finally, chop the flesh up finely.
Prepare the blackened corn. If you have a gas stove, you can put the corn directly over the flame. Wait until the corn cooks and starts to blacken, and then rotate and repeat until you have covered the entire ear. If you don’t have access to a flame, then you can perform this process under the broiler of an oven. After cooking, remove the kernels from the cob using a knife.
Finally, assemble the roasted chili corn salsa. Toss the blackened corn, roasted jalapeno, chopped tomato, freshly chopped cilantro, lemon juice, and olive oil. Season with salt.
Serving Roasted Chili Corn Salsa
Serve the roasted chili corn salsa as a condiment for fish and chicken. Or use it as topping for tacos or burritos. Or you can just enjoy it as a tasty vegetable side dish.
Roasted Chili Corn Salsa
- 4 ears corn
- 1 each lemon, juice and zest
- 0.25 cup fresh chopped cilantro
- 1 each tomato, diced into quarter inch pieces
- 4 tbsp olive oil
- 3-4 each jalapenos
- Preheat oven to 425 deg. Toss jalapenos with a little olive oil and salt. Put jalapenos into oven on a sheet tray for 10 – 15 minutes, or until they become very dark and slightly black. Remove from oven. To remove skin, place jalapenos in a sealed container, such as a ziplock bag or tupperware, for five minutes. Skin will loosen. Remove from the sealed container and remove skin and stem. Cut them open and remove seeds and ribs. Cut the flesh into small pieces about one eighth of an inch long.
- Turn on flame on stove top and put corn directly over flame. Wait until some of the corn becomes blackened, and then rotate the corn and repeat until entire corn has been cooked. Let cool, then remove the corn kernels from the cob using a knife.
- Combine corn, roasted jalapeno, tomato, lemon juice, lemon zest, olive oil, and cilantro. Mix thoroughly. Season with salt to taste.
Other Veggie Side Recipe
- Air Fryer Glazed Carrots
- Air Fryer Mushrooms with Garlic and Parsley
- Cilantro Peach Salsa
- Oven Roasted Carrots and Onions with Parsley Salad
- Cucumber Mango Salsa
- Sauteed Butternut Squash