ROASTED CORN SALSA — Fresh roasted corn, onions, peppers and spices come together in this flavorful salsa!
I know it’s not quite fresh corn season yet, but you definitely want to hang on to this recipe for Roasted Corn Salsa. It’s always good to be prepared, right?
You may have noticed that I’ve posted quite a few grilled corn recipes lately, like Grilled Corn with Basil Butter and Mexican Street Corn. This fresh Roasted Corn Salsa is the latest addition to my collection of corn recipes.
I made this salsa a while back, when my sweet neighbor Cassie took her family to pick corn at a local farm. Let’s just say her kids make quick work of picking corn, so they had plenty to share with the neighborhood.
I took 2 dozen ears–they even brought it to me shucked and ready to go! Seriously, how awesome is that?
I decided to grill it all up and freeze it to use later–minus the grilled corn I used that very day to make this fabulous grilled corn salsa.
I love the combination of flavors in this salsa, especially the contrast of the sweet corn against the spicy peppers.
My family was crazy about it too. I opened a bag of tortilla chips so we could all give it a try and my husband nearly finished an entire jar himself in one sitting.
I’m not really skilled in the home canning department, so I usually just keep this in the refrigerator and use it up, or give it away!
But if you know what you’re doing when it comes to canning and preserving, I’m pretty sure you can process this salsa in a water bath to keep it stored for even longer.
My family eats it so quickly, I don’t even need to worry about keeping it around for more than a week.
If you find yourself with an abundance of corn this summer, I highly recommend this Roasted Corn Salsa!
Be sure to save this Roasted Corn Salsa recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Fresh Corn
Check the husk: It should be bright green, a little bit damp, and wrapped tightly around the cob. Small brown holes in the husk mean insects and should be avoided.
Also check the bottom of the corn where the ear was broken off the stalk. If this area is brown, the corn is probably not the freshest choice. If you can help it, don’t peel back the husk. This dries out the corn and shortens its shelf life.
Check the tassle: The corn silk sticking out at the top of the cob is the tassle. When choosing corn, the tassel should be light brown or gold, and slightly sticky to the touch.
The tassle should smell sweet with no signs of decay. Avoid corn that has a dry, black, or mushy tassle.
Storing: You can keep your corn on the counter if you’ll be using it that day. Otherwise, refrigerate the corn in the crisper with the husks on, tightly wrapped in a plastic bag.
Here’s what you’ll need to make Roasted Corn Salsa
- Produce: fresh corn, tomatoes, pablano peppers, jalapenos, red onion, fresh cilantro
- Olive oil
- Cider vinegar
- Lime juice
- Spices: cumin seeds, coriander seeds, red pepper flakes, salt and pepper
- 8 ears corn (about 3 cups corn kernels)
- 1 tablespoon olive oil
- 5 cups chopped tomatoes (about 3 pounds)
- 2 large poblano peppers, chopped
- 1 red jalapeno, seeded and diced
- 1 cup chopped red onion
- 1 1/2 cups cider vinegar
- 1/4 cup lime juice
- 2/3 cup sugar
- 1 1/2 teaspoons cumin seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup fresh cilantro, chopped
- Preheat broiler. Husk and de-silk the corn. Brush the ears with olive oil and place on a rimmed cookie sheet.
- Place corn under broiler and roast the corn until the kernels darken, 3-5 minutes. Turn ears and repeat. If you prefer, the roasting can also be done outside on a grill. When the corn is cool enough to handle, cut the kernels from the cobs with a sharp knife.
- Combine the remaining salsa ingredients,except the cilantro, in a large pot and bring to a boil.
- Simmer for 10 minutes, until the liquid has reduced. Taste and adjust spices. Add the cilantro and simmer for another minute or two.
- Cool and ladle into airtight jars. Keep refrigerated for up to one week.
Makes 4-5 pint jars.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 114Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 268mgCarbohydrates: 24gFiber: 2gSugar: 13gProtein: 3g
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