Roasted Corn Salsa
This is a fresh and delicious salsa recipe that you can make in a matter of minutes with whole-kernel corn, cherry tomatoes, red onion, lemon juice, and chopped jalapeño peppers.
Equipment
- Cutting board (optional)
Ingredients
- 2 tbsp olive oil
- 1 can whole kernel corn 15.25 ounces
- 3/4 cup red onion chopped
- 1 jalapeño pepper remove some seeds, then chop
- 1 pint cherry tomatoes cut in halves
- 1/8 tsp table salt
- 1/8 tsp ground 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 pepper, but not all, and then chop up.
- Chop up the red onion.
- Add the cherry tomatoes, jalapeño peppers, onions, salt, pepper, and lemon juice to the roasted corn in the bowl.
- Mix thoroughly.
- Refrigerate until ready to use.
Notes
- Add this salsa on top of your scrambled eggs, salad, baked potatoes, tacos, or steak.
Tried this recipe?Let us know how it was!