Roasted Corn Salsa

By The Canadian Living Test Kitchen

Tested till perfect

80 people added this to their Recipe Box
Roasted Corn Salsa

This recipe makes 50 1 tbsp (15 mL) servings

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Nutritional Info

Per serving, about: -
cal 9595 cal
pro 3 g3g pro
total fat 1 g1g total fat
carb 21 g21g carb
  • Portion size: 3 cups (750 mL)

Serve this colourful, easy salsa over grilled fish, as a topping for burgers, or simply scooped onto tortilla chips for a quick snack. The roasted corn gives it a wonderful smoky flavour, but if time is short, cooked corn will do.


  • 2 cobs corn , (unhusked)2 2cobs cobscorn, (unhusked)
  • 1/2 cup chopped onion 1/2 1/2cup cupchopped onion
  • 2 tomatoes , chopped2 2tomatotomatoes, chopped
  • 2 tbsp finely chopped fresh coriander 2 2tbsp tbspfinely chopped fresh coriander
  • 1 tbsp lime juice 1 1tbsp tbsplime juice
  • 1 tsp minced jalapeno peppers 1 1tsp tspminced jalapeno pepperjalapeno peppers
  • 1/4 tsp salt 1/4 1/4tsp tspsalt


Cover corn with water; let soak for 20 minutes.

Remove from water and peel back husks, leaving bases attached; remove silk. Close husks over corn; tie with wet kitchen string.

Place husks on grill over medium-high heat; close cover and cook, turning frequently, for 20 minutes or until husks are blackened and corn is tender. Let cool slightly; remove husks and cut corn from cobs.

In bowl, combine corn, onion, tomatoes, coriander, lime juice, jalape?nd salt. Serve at room temperature.

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