Roasted Corn Salsa

Rosted corn and vegetables toss in spicy lemony dressing. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Corn Cob, Olive Oil
Cuisine Mexican
Course Salads
Prep Time 31-40 minutes
Cook time 6-10 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Roasted Corn Salsa

  • 4 large Corn Cob
  • 2 tablespoons Olive Oil
  • 1 large Tomato, deseeded and cubed
  • 1 small Jalapeno finely chopped
  • 1 clove Garlic crushed
  • 1/2 medium Red capsicum
  • a few sprigs Fresh coriander leaves finely chopped
  • 1 tablespoon Lemon juice
  • to taste Salt
  • 1/4 teaspoon Black pepper powder
  • 1/4 teaspoon Roasted cumin powder


  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.
  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).
  3. Cover and refrigerate. Bring to room temperature before using.

Nutrition Info

Calories 801
Carbohydrates 43.3
Protein 20.9
Fat 60.6
Other Fiber 19.8gm