Roasted Corn Salsa Recipe - Rosted corn and vegetables toss in spicy lemony dressing.

This is an exclusive website recipe.

Main Ingredients : Corn corb, Olive oil

Cuisine : Mexican

Course : Salads

Roasted Corn Salsa

Roasted Corn Salsa Recipe - How to make Roasted Corn Salsa


Prep Time : 31-40 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Medium


  • Corn corb 4 large

  • Olive oil 2 tablespoons

  • Tomato, deseeded and cubed 1 large

  • Jalapeno finely chopped 1 small

  • Garlic crushed 1 clove

  • Red capsicum 1/2 medium

  • Fresh coriander leaves finely chopped a few sprigs

  • Lemon juice 1 tablespoon

  • Salt to taste

  • Black pepper powder 1/4 teaspoon

  • Roasted cumin powder 1/4 teaspoon


Step 1

Preheat oven to 200 C. Brush corncobs with a little olive oil and place on a baking sheet. Roast in the preheated oven at 200 C for fifteen to twenty minutes or till corn kernels turn a light golden brown. Alternatively, place corncobs directly on grill or flame (need not brush with olive oil) and roast till some of the kernels turn black from the grilling process.

Step 2

Turn over frequently while roasting. Let corncobs cool and remove kernels. In a medium sized bowl, combine corn and all the ingredients (this salsa can be made one day ahead).

Step 3

Cover and refrigerate. Bring to room temperature before using.

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