Roasted Corn Salsa

About This Recipe

Our roasted corn salsa is easy to make and has a flavor profile that is 'unexpected' and 'unforgetably delicious', based on the comments of numerous guests we have served it to.

It is a fresh tasting roasted corn mixture that is not trying to be a Mexican salsa. It is composed around flavors that are ideal in combination with barbecue pork or chicken OR simply prepared white fish. It really shines in partnership with pork ribs smothered in BBQ sauce or similarly treated pulled pork shoulder, smoked pork steak or BBQ pulled chicken.

It doubles as a side dish (or a salad) depending on how you choose to serve it.

• As a roasted corn salsa you may simply top the proteins with it or scoop it up with a chip (we highly recommend barbecue potato chips).

• As a side you can easily dish it up next to lamb ribs, peel'n'eat shrimp, smoked shrimp, grilled kofte, pork skewers... just to expand on the range of options for proteins ...

Multiple modifications are possible to fully customize the salsa to your taste. We list a few ideas further below. Just have fun with it.

Ingredients

Corn. Be sure to use young sweet corn on the cob for best results. If all you have on hand is canned white corn, drain it really well.

Jalapeños. Fresh and diced to roast along with the corn. You can substitute with poblano pepper or even sweet green pepper if you are not after the spicy heat.

Neutral cooking oil. We like sunflower oil best, vegetable or canola will work.

Seasonings. Kosher salt and black pepper to roast the corn with. Cumin for the dressing. Perhaps a bit of cayenne pepper if you were using sweet green pepper.

Honey and lime. A clover or multi-floral honey works best. A small lime is usually sufficient for the acidity, if you like more add any extra lime juice gradually to the dressing.

Red onion. Essential for its sweetness, savory aromatic qualities and the crunch.

Herbs. If you would like to add a fresh herb as tempting as it is to use cilantro (which is fine), a more savory herb such as Greek oregano, thyme or summer savory will fit the flavor profile better.

Step-by-Step: How to Make Roasted Corn Salsa

It couldn't be easier. You start by roasting corn in the oven, along with diced jalapenos. You make the dressing and thin slice the red onion and then combine them all.

Review the step-by-step pictures below and consider the tips listed underneath them.

Preparation Tips

• You have two options to roast corn in the oven - roast it on the cob and then slice it OR as shown above, first slice it and then roast it spread onto a parchmanet paper lined baking sheet. The second one clearly has more advantages here - the kernels are fully coated in oil and seasoned, they are easier to mix with the jalapeños and receive a nice char on more of their sides. They also do not dry out such as is often the case when roasting corn on the cob in the oven.

• Roast corn in the oven at 450 F convection roast or 425 F bake setting. It cooks really quickly so to get the outside char a higher temperature is helpful.

• When dicing the jalapeños be mindful of their heat level. If agressively spicy, remove most of their seeds and white ribs first.

• The cumin seamlessly blends with the freshly squeezed lime juice but clumps up if you add it direclty to the honey. This is why we recommend that you stir in the honey last as shown below.

Tips to Make It Uniquely Yours

Broil the corn for a fire roasted effect to the kernels.

Fire roast the corn - of course do so on the cob, then slice the kernels off. Here is post showing you how.

Use more jalapeños or red onion. Go with the ratio of each one to the corn that feels most satisfying.

Play with the heat level by deliberately leaving more ribs and seeds on the jalapeños. Or add diced raw jalapeños for extra freshness and untamed heat.

Dice the red onion for extra fresh crunch and stronger flavor. The thinly sliced rendition tends to become soft and mellow once in contact with the warm corn.

Add a bit of diced mango or diced pineapple. Especially good if you will be pairing the corn salsa with fish or shrimp.

TIP: DO NOT add tomato sauce. In order to allow the cumin, honey, lime combination to assert itself this corn salsa needs no tomatoes.

Storage

Store leftover roasted corn salsa in an airtight container in the refrigerator for up to 4 days.

The salsa tastes good chilled after refrigerated but if you want to reheat it simply place it in a small pan over low heat for a couple of minutes and mix it around with a spoon. The onions are only crunchy when the salsa is first made, so when reheating it you can opt for folding in a tablespoon or so of freshly sliced red onions.