Packed with fresh ingredients, this roasted corn salsa is a versatile appetizer or side dish. Filled with smoky roasted corn, juicy tomatoes, creamy avocado, and crisp veggies with a squeeze of fresh lime, it is an addictive appetizer with tortilla chips or a delicious side dish to chicken, steak, tacos, and other main dishes.
What we love about this Corn Salsa
I love the smoky char from the roasted corn. It adds a depth of flavor to the salsa and brings out the corn’s natural sweetness. It tastes so great with the other fresh veggies in the salsa, too.
It is so versatile. We love eating this with chips or serving it as a side dish with grilled chicken. We really love it with this Easy Brined Barbecue Chicken. It is a great accompaniment to tacos, burritos, and chips, or with steak, fish, chicken, and burgers.
Looking for other fresh summer appetizers or sides? Try our tasty Cowboy Caviar with Avocado, 5-Layer Bean Dip, Tzatziki sauce, Vegetable Macaroni Salad, Loaded Potato Salad, or Potato Salad with Dill Pickles.
What you need to make this Corn Salsa Recipe
You will need the following ingredients:
- Corn
- Red onion
- Roma tomatoes
- Avocado
- Jalapeño
- Cilantro
- Lime
- Salt
- Cumin
Grilled Corn Salsa Recipe Substitutions
I know what it’s like when you don’t have everything on hand, and the last thing you want to do is run to the store and pick something up. Here are a few ideas to substitute items on the ingredients list if needed:
- If you don’t have a grill, you can lightly coat the corn with a little olive oil and, using tongs, cook over medium heat in a cast-iron skillet, under a broiler, or carefully over a gas stove top flame. Turn the corn every 2 minutes or so (less for the stove top flame) or until every side is charred to the desired amount.
- If fresh corn is unavailable, you could try this with thawed frozen corn or canned corn. I recommend toasting the corn a little in the pan before using.
- You can use raw corn, cut straight from the cob without roasting it if desired. If you steam or boil it for 3-5 minutes, though, it does soften the texture and bring out a little more flavor.
- You can substitute the jalapeño for a pepper with more heat if desired.
Step-by-step Instructions for Corn and Avocado Salsa
Step 1. Preheat the grill to medium-high heat and oil the grates. Place the corn over the direct heat and cook for about 15 minutes, turning every few minutes until the kernels are tender and lightly charred. Let the corn cool for about 10 minutes so they are cool enough to handle before slicing the kernels off the cob.
In a medium-sized bowl, gently combine the corn, tomatoes, red onion, avocado, jalapeño, cilantro, salt, cumin, and lime juice.
Step 2. Serve immediately, or cover and refrigerate and serve within 24 hours. If making in advance, add the avocado just before serving.
Tips
- Make sure to wear food-safe gloves when chopping jalapeño. The oil in the peppers that gives them their heat can cause burning and skin irritation if it comes into contact with your eyes or face.
- See the notes in recipe substitutions to read about different ways to prepare the corn if you don’t have a grill.
Frequently Asked Questions
| How to store Roasted Corn Salsa? |
| a. Roasted corn salsa lasts 3-5 days, tightly covered with plastic wrap in the fridge. Make sure the charred corn has come to room temperature before storing. To keep it food safe, it should not be out at room temperature for more than 2 hours. If you are outside in the heat, it is only safe for one hour if left out and not refrigerated. If it has been left out in the heat for longer than that, I wouldn’t keep it to serve later. b. I wouldn’t freeze the salsa, as the texture and taste after thawing will be less desirable. However, you can freeze the charred corn after roasting and cutting off the kernels, and add it thawed to the salsa, if desired. |
| Can you make Roasted Corn Salsa ahead of time? |
| a. You can make Roasted Corn Salsa in advance, but I wouldn’t recommend more than 24 hours before serving for the best presentation and freshness. If you do prepare it in advance, tightly cover with plastic wrap and wait to add the avocado until just before serving so it doesn’t brown. b. If you prepare and chop the ingredients in advance, store them in separate containers if preparing more than 24 hours in advance and then assemble the salsa just before serving. The avocado should be chopped just before serving. |
Roasted Corn Salsa (Corn Salsa)
Packed with fresh ingredients, this roasted corn salsa is a versatile appetizer or side dish. Filled with smoky roasted corn, juicy tomatoes, creamy avocado, and crispy veggies with a squeeze of fresh lime, it is an addictive appetizer with tortilla chips or a delicious side dish to chicken, steak, tacos, and other main dishes.
15
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Ingredients
2 ears of corn, shucked, with the husk and corn silk removed
3 Roma tomatoes, seeded and diced
1/2 cup diced red onion
1 avocado, peeled and finely chopped
1/2 jalapeño, seeded and diced
2 tablespoons chopped cilantro
1 lime, juiced
1/2 teaspoon salt
1/4 teaspoon ground cumin
Directions
- Preheat the grill to medium-high heat and oil the grates. Place the corn over the direct heat and cook for about 10-15 minutes, turning every few minutes until the kernels are tender and evenly charred.
- Let the corn cool for about 10 minutes so they are cool enough to handle before slicing the kernels off the cob.
- In a medium-sized bowl, gently combine the corn, tomatoes, red onion, avocado, jalapeño, cilantro, salt, cumin, and lime juice.
- Serve immediately, or cover and refrigerate and serve within 24 hours. If making in advance, add the avocado just before serving.
Notes
- If you don’t have a grill, you can lightly coat the corn with a little olive oil and, using tongs, cook over medium heat in a cast-iron skillet, under a broiler, or carefully over a gas stove top flame. Turn the corn every 2 minutes or so (less for the stove top flame) or until every side is charred to the desired amount.
- Make sure to wear food-safe gloves when chopping jalapeño. The oil in the peppers that gives them their heat can cause burning and skin irritation if it comes into contact with your eyes or face.
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