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A fresh and delicious salsa recipe that you can make in a matter of minutes with whole kernel corn, cherry tomatoes, red onion, and chopped jalapeños.

(Last Updated On: August 16, 2022)

We have the best recipe for roasted corn salsa right here for you. It tastes great and it’s full of healthy fruits and veggies, and one fruit that is hot too, a chopped-up jalapeño!

Yes, I have to admit, I didn’t know that the jalapeño is a fruit, but did you also know that jalapeños are rich in capsaicin and that capsaicin is a metabolism booster? But don’t overdo it with jalapeños, too much of a good thing isn’t necessarily good.

Roasted Corn Salsa in a little bowl.

What’s in Roasted Corn Salsa?

This is a short and super quick recipe to make. The ingredients are corn, red onions, jalapeños, cherry tomatoes, table salt, black pepper, and lemon juice.

Roasted corn salsa.

Key Ingredients for Roasted Corn Salsa

  • 2 tablespoons olive oil (not shown)
  • 1 can whole kernel corn (15.25 ounces)
  • 3/4 cup red onion – chopped
  • 1 jalapeño (remove some seeds, then chop)
  • 1 pint of cherry tomatoes cut in halves
  • 1/8 teaspoon table salt (not shown)
  • 1/8 teaspoon black pepper (not shown)
  • 1/3 cup lemon juice
Ingredients for roasted corn salsa.
Ingredients for roasted corn salsa.

Step-By-Step Instructions with Photos

1. Roasting the Corn

Place one can of whole kernel corn into the frying pan together with 2 tablespoons of olive oil. We used Del Monte, but you can use any kind of canned corn you have in your kitchen.

You can also use about 3 ears of corn, and roast them on the grill, then cut the corn off of the cob if you prefer, but that’s a little bit more work if you ask me. 😉

One can of corn and two tablespoons of olive oil in a frying pan.
A can of corn in the frying pan and two tablespoons of olive oil.

Put the frying pan on the stove and turn the heat to medium-high. Pan-fry the corn, while stirring, until you can see some brown forming on the kernels, about 10 to 15 minutes depending on how hot your stove cooks.

After the corn has been roasted for a bit, you will need to turn the heat down to medium because if you don’t, the kernels will start flying out of the pan. Keep roasting and stirring the corn in the frying pan until you get the desired brownness to your liking.

After the corn is done roasting, turn the burner off and set the corn aside for now so it can cool. Then transfer the corn to a medium-sized bowl.

Roast the corn in the frying pan on medium-high heat, then reduce heat to medium for a total of about ten to fifteen minutes. Then set aside to cool.
Roasting the corn in the frying pan. When done roasting, remove the corn from the heat and set it aside for now.

2. The Tomatoes, Jalapeños, and Red Onion

Cut the pint of cherry tomatoes into halves.

Remove most of the seeds from the jalapeño but not all, and then chop up the jalapeño. You can add more or less of the seeds from the jalapeno depending on how hot and spicy you like your salsa.

Chop up the red onion to make 3/4 of a cup. You will probably have a little bit of red onion leftover, so I’d say throw that in the mix too instead of throwing it away, or you can freeze the leftover onions and use them for something else.

One pint of cherry tomatoes cut in halves, one jalapeno chopped with a few seeds too, and one red onion that is chopped.
Cherry tomatoes cut in halves, chopped jalapeños, and chopped red onions.

3. The Corn Salsa Mix

Add the cherry tomato halves, chopped jalapeños, and chopped onions together with the corn. Then add 1/8 teaspoon of salt, 1/8 teaspoon of pepper, and 1/3 cup of lemon juice to the bowl and stir the salsa thoroughly. Refrigerate until ready to use.

Put the corn, tomatoes, jalapenos, and the red onions in a bowl and season with salt, pepper, and lemon juice.
Corn, tomatoes, jalapeños, and red onions in a bowl seasoned with salt, pepper, and lemon juice.

Final Thoughts

This yummy salsa can go on just about any of your favorite foods that your imagination can muster up, such as chicken, steak, salads, beef enchiladas, baked potatoes, salmon, scrambled eggs, and chicken enchiladas, or try it on our fantastic hot and spicy flavored ground beef tacos.

Roasted corn salsa in a bowl.
Roasted Corn Salsa

Roasted Corn Salsa

Flo
A fresh and delicious salsa recipe that you can make in a matter of minutes with whole kernel corn, cherry tomatoes, red onion, and chopped jalapeños.
5 from 2 votes
Cost $5
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course: Side Dish
Cuisine: Mexican
Servings 6

Equipment

Ingredients
  

  • 2 tbsp olive oil
  • 1 can whole kernel corn (15.25 ounces)
  • 3/4 cup red onion (chopped)
  • 1 jalapeño chopped (use a few seeds too)
  • 1 pint cherry tomatoes (cut in halves)
  • 1/8 tsp table salt
  • 1/8 tsp black pepper
  • 1/3 cup lemon juice

Instructions
 

  • Put the olive oil in a frying pan.
  • Add the whole kernel corn to the frying pan.
  • Put the frying pan on the stove and roast the corn on medium-high heat while stirring, then reduce the heat to medium.
  • Continue to roast the corn until the corn is lightly browned or to your liking, about 10 to 15 minutes, then set it aside to cool.
  • After corn has cooled, transfer corn to a medium-sized bowl.
  • Cut the cherry tomatoes into halves.
  • Remove some of the seeds from the jalapeño, but not all, and then chop up.
  • Chop up the red onion to make 3/4 of a cup.
  • Add the cherry tomatoes, jalapeños, onions, table salt, black pepper, and lemon juice to the corn in the bowl.
  • Mix thoroughly.
  • Refrigerate until ready to use.

Recipe Notes

  • Add this salsa on top of your scrambled eggs, salad, baked potatoes, tacos, or steak.
Keyword corn salsa, fresh salsa, salsa, salsa recipe
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