Appetizers and Snacks/ Sides

Roasted Corn Salsa

Charred Corn Salsa from A Thousand Crumbs (4 of 7)

Guys, I didn’t even realize it, but the post for Hearty Breakfast Bowls was my 100th post on A Thousand Crumbs!  Wow!  What a journey it has been.  My tendency would be to criticize myself for only having 100 posts done after a little over a year with you, but you know what?  I am going to CELEBRATE this 101st post!  I absolutely love sharing my recipes and passion for food with you guys and I really do hope this is just the beginning.  From the bottom of my heart, THANK YOU for coming on this ride with me.  Thank you for your support and readership.  Thank you for your love on all of my social media outlets.  You guys rock!  Now, who wants some roasted corn salsa?

So, I pretty much put salsa on everything.  I am also not above eating it with a spoon.  It’s happened, and it will likely happen again, especially now that I have put this roasted corn salsa into regular rotation.  It perfectly balances the sweetness of the corn with the jalapeño and lime, and honestly I’ve eaten it as a side dish, too!

Corn is in peak season right now, so I suggest stripping the kernels fresh from the cob rather than using frozen corn, but if you want to use frozen, just make sure you thaw it and drain it of any excess water before adding it to your fry pan.


Roasted Corn Salsa

  • Author: Amanda
  • Prep Time: 10 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 25 Minutes
  • Yield: About 4 Cups 1x
  • Category: Sides, Appetizers and Snacks
  • Cuisine: Mexican


An easy corn salsa recipe with just a hint of jalapeño, purple onion, and cilantro.  Great as a salsa with chips, or as a healthy side dish.  Recipe is vegetarian, gluten-free, dairy-free.


  • 3 cups yellow or white corn kernels (ideally fresh, but frozen works too just thaw and drain)
  • 1 tsp avocado, olive, or oil of preference
  • ½ cup diced jalapeño, de-seeded and deveined
  • ¼+ cup minced red onion
  • ¼ cup chopped cilantro leaves
  • ¼ cup lime juice
  • ½ lemon, juiced
  • ½ tsp lime zest
  • Kosher salt and pepper to taste


  1. In a large heavy bottom skillet (I like using my Lodge Cast Iron) over medium-high heat, add oil and corn kernels.  Cook for 3-4 minutes and allow to char a little bit.  Cook and stir until golden.  Add the minced jalapeño and cook for 1-2 minutes.  Remove from heat and allow to cool.
  2. In a large bowl, add the cooled corn/jalapeño mixture, the red onion, cilantro, lime juice, lemon juice, and lime zest.  Season with salt and pepper, to taste, and mix well.


I like letting recipes rest like this in the fridge for a few hours before serving.  Resting time really allows the flavors to blend.

You Might Also Like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.