Roasted Corn Salsa

This is a great salsa to make in the summer, when corn on the cob is bursting with sweetness. You can serve it with chips or put it on tacos, but it’s also hearty enough to be a side dish.

Serves: 14Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 14


  • 3 ears fresh corn
  • 2 Tbsp. olive oil
  • 1 red onion, diced
  • 2 medium cloves garlic, minced
  • 1 1⁄2 tsp. salt, divided
  • 1⁄2 tsp. ground black pepper, divided
  • 2 medium plum tomatoes, seeded and finely diced
  • 1⁄2 cup chopped cilantro leaves and stems
  • Juice of 1 lime


  • Shuck corn and shave corn kernels from the cob. Heat a large, dry cast-iron skillet over medium-high heat and pan-roast corn kernels, stirring occasionally, until golden brown, about 8 minutes. Transfer to a medium bowl.
  • In the same skillet over medium heat, add olive oil. Add red onions, garlic, 1 teaspoon salt, and 1⁄4 teaspoon pepper. Cook until tender, about 3 minutes. Remove pan from heat and stir in corn, tomatoes, cilantro, lime juice, and remaining salt, and pepper.
  • Transfer to a medium bowl. Serve warm or chill in the refrigerator.