Roasted Corn Salsa

One of my favorite salsas! Time to completely obsess.

There are five hundred gabillion recipes out there for corn salsa. We know this. But I’ll show you what my GO-TO is because I feel like you might want to make your entire life about it.

But I’m not dramatic or anything.

This corn is from Aldi, but if you find some at a quaint, little side-of-the-road stand with a peasant dress on and Hank Williams Sr in the background, please tell me because I thrive in the visual.

A straightforward cast of characters: garlic, corn, red onion, cilantro, mint (the plot twist!), and lime. Which I forgot to photograph because my hair was on fire or something.

You know how I love a good broiled corn. I’ll never quit it. Set your broiler to high, get that corn on a roasting pan with salt and oil. Place it two rows down from the heat. Go for ten minutes, shake the pan a bit to make sure nothing is burning, and go for two more minutes. It’s perfect. I’ll show you in a second but first let’s dice up a couple of aromatics.

Red onion and jalapeno. It’s a love language. And do you see how I completely left the seeds and rib in? Heat, baby! If you’re a massive sissy and need to seed it first, I won’t tell anyone. Maybe.

Roasteeeeeed! (said like Jim Carrey in The Mask)

Then we’ll just combine it all. The gorgeous sweet pops of corn, red onion and jalapeno, chopped herbs, lime zest and juice, and two cloves of garlic grated right in. It will add so much depth you will not believe.

So, so flavorful. A balanced mix of sweet and heat. Of earthy and aromatic. Zesty and mellow. It has everything. This is your new favorite corn salsa. I SWEAR IT.

I’m lit-rally make it tonight for a dinner hang. You do the same!

Roasted Corn Salsa

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Ingredients

• 4 ears fresh corn, shucked and sliced
• 3 Tbs. Extra virgin olive oil
• 1 jalapeno pepper, finely chopped (seeded if you don’t like the heat)
• 1/2 cup finely diced red onion
• 4 Tbs. (Roughly) freshly chopped cilantro and mint
• 2 cloves garlic
• 1-2 limes
• Coarse salt

Instructions

1. Preheat your broiler to high.
2. Place the corn on a rimmed baking sheet in a single layer. Season with a pinch of salt and a good drizzle of olive oil. Broil for 10 minutes. Check on it at this point and shake the pan to make sure no corn is burning. Go another two minutes to get a nice char all over.
3. In a large bowl, combine the roasted corn, chopped jalapeno pepper, diced red onion, chopped herbs, the zest of a lime, then the juice. Gently stir with a wooden spoon to combine everything. Taste it. Another pinch of salt? Go for it. A good finishing oil? Extra lime juice? Yep. Get it just right.
4. Serve with tortilla chips!
5. Serves about six.

7.8.1.2

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https://bevcooks.com/2025/07/roasted-corn-salsa/

Get a massive amount of chips in that, pronto.