Roasted Corn Salsa

Roasted corn salsa is a quintessential summertime food. It speaks to the height of sunny days and outdoor grilling.

Make this recipe for a fresh and juicy take on roasted corn salsa. It’s got subtly sweet and smoky corn kernels, sun ripened Roma tomatoes, heat from jalapeños, garlicky undertones and bright hints of lime.

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How To Perfectly Grill Corn

Grilling corn on the cob is the perfect way to get a beautiful smoky charred flavor. Start by firing up the grill to let it get hot. To prepare the corn, carefully peel the husks back to reveal the corn. Wash the corn and then remove any strings from the cob. To add serious flavor, spread a generous amount of vegan butter like Earth Balance over all the kernels. Take your time during this step because the butter will help the seasonings stick to the corn. Next, sprinkle fresh black pepper, sea salt and garlic powder with a heavy hand. Fold the husk back over the corn.

When the grill is hot, place the corn on the grate. Let the corn cook for 10 minutes while constantly turning the corn with a pair of grilling tongs. As the corn cooks, the husk will blacken and char, imparting a smoky flavor to the kernels. Next, remove the corn off the grill and when cool, peel back the husk. Cut the husk off at the base and discard. Put the corn back on the grate and grill further for 3 minutes. The corn is perfectly done when it deepens in color.

Using pickled jalapeño will give the salsa a slightly tangy taste, while using a fresh jalapeño will give more crispness.

How To Make Roasted Corn Salsa

To make the salsa, hold the corn lengthwise and cut the kernels off the cob. Put the corn into a mixing bowl. Next, wash and dice 3 Roma tomatoes, 1/2 a red onion, 1/8 cup pickled or fresh jalapeño, 1 green bell pepper and 3/4 a garlic clove. Add the chopped ingredients to the bowl and toss with some salt and pepper and fresh lime juice. Keep it fresh by storing in the fridge until ready to serve.

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Roasted corn salsa is a delicious summer side that is a must for backyard barbecues. Try pairing it with Macaroni Salad and Deviled Potatoes at your next family gathering. Did you like this recipe? Subscribe to my newsletter, leave a rating below and don’t forget to tag @PlantBased_Provisions on Instagram!

For more delicious and easy sides, try these recipes:

• Hoisin Glazed Eggplant
• Toasted Coconut Rice
• Roasted Asparagus

Roasted Corn Salsa

• Servings: 4
• Prep Time: 10 mins
• Cook Time: 15 mins
• Difficulty: easy
• Rating: ★★★★★
• Print

Roasted corn salad is bright, smoky, fresh and spicy all at the same time. Serve at your next summer barbecue.

• Using pickled jalapeño will give the salsa a slightly tangy taste, while using a fresh jalapeño will give more crispness.

Ingredients

• 1 Ear of Corn
• Plant Based Butter (I Recommend Earth Balance)
• Garlic Powder
• 3 Roma Tomatoes
• 1/2 Red Onion
• 1/8 Cup Pickled or Fresh Jalapeño
• 1 Green Bell Pepper
• 3/4 Garlic Glove
• Juice of 1 Lime
• Sea Salt (To Taste)
• Black Pepper (To Taste)

Directions

1. Start by firing up the grill to let it get hot. To prepare the corn, carefully peel the husks back to reveal the corn. Wash the corn and then remove any strings from the cob.
2. Spread a generous amount of vegan butter like Earth Balance over all the kernels. Take your time during this step because the butter will help the seasonings stick to the corn. Next, sprinkle fresh black pepper, sea salt and garlic powder with a heavy hand. Fold the husk back over the corn.
3. When the grill is hot, place the corn on the grate. Let the corn cook for 10 minutes while constantly turning the corn with a pair of grilling tongs. As the corn cooks, the husk will blacken and char, imparting a smoky flavor to the kernels.
4. Next, remove the corn off the grill and when cool, peel back the husk. Cut the husk off at the base and discard. Put the corn back on the grate and grill further for 3 minutes. The corn is perfectly done when it deepens in color. Remove off heat and let it cool.
5. To make the salsa, hold the corn lengthwise and cut the kernels off the cob. Put the corn into a mixing bowl.
6. Next, wash and dice 3 Roma tomatoes, 1/2 a red onion, 1/8 cup pickled or fresh jalapeño, 1 green bell pepper and 3/4 a garlic clove.
7. Add the chopped ingredients to the bowl and toss with some salt and pepper and fresh lime juice.
Keep it fresh by storing in the fridge until ready to serve.

Nutrition

Per Serving (1/4 Batch): 50 calories; 1.75 g fat; 5 g carbohydrates; 1 g protein; 1 mg sugar; 16 mg sodium.

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