What’s your favorite summer produce? I love berries and stone fruit, but I also can’t fail to mention tomatoes and sweet corn. We’re lucky to have a produce stand ten minutes from our house that has the best summer product. The owner of this produce stand sources everything he sells from local farmers and sells it in one place. This time of year, I can get five ears of locally grown, organic corn for just $2! That is a screaming deal on corn, and I pick some up weekly. This roasted corn salsa will be a summer staple for us.
A simple salsa like this one is the perfect summer appetizer or snack. One of my favorite things about summer is on Sundays when Kevin grills and we sit outside sipping cocktails while the kids play. Something to snack on while we enjoy the sunshine is perfect! It’s hard to hold back and save room for dinner with a snack like this though.
If you’re in a pinch for time, you can skip roasting the corn and just put it in raw. It changes the flavor profile a little bit but it’s still equally delicious. This recipe is flexible! If you like more heat, add another jalapeno or even leave some seeds in. If you have rip avocado on hand, go ahead and throw that in! This roasted corn salsa is a delicous appetizer, but is also great served over some grilled chicken or fish for the perfect summer dinner.
- 3 ears corn, shucked and kernels removed
- 2 tbsp. olive oil
- 1 large tomato, diced
- ½ large red onion, diced
- 2 jalapenos, finely chopped, seeds removed (unless you want it extra spicy!)
- ½ cup finely chopped fresh cilantro (about ½ a bunch)
- 2 limes, juiced
- 1 tsp. salt
- 2 tsp. cumin
- ½ tsp. black pepper
- 1 tsp. garlic powder
- For roasting corn: fire up your grill and brush the corn on all sides with olive oil. Cook for 5-10 minutes on each side until kernels begin to char. I like to have the grill around 450-500 for this but if you're grilling something else and it's set to a different temperature, that's ok too! Just throw them on and keep an eye on them.
- Once the corn is cool enough to handle, remove the kernels with a knife and set in a large bowl.
- Add to the bowl the tomato, red onion, jalapenos, corn, and cilantro. Stir to combine.
- Add lime juice, salt, cumin, pepper, and garlic powder. Stir to combine.
- Taste and adjust seasonings as needed. Serve with tortilla chips!
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[…] serving this steak over arugula with the corn and poblano salsa listed in the recipe below. I love sweet summer corn, and it pairs so well with the poblano peppers for a sweet and spicy salsa that’s perfect […]