Roasted Corn Salsa Recipe: How to Make Roasted Corn Salsa
Written by MasterClass
Last updated: Jul 16, 2022 • 2 min read
Learn how to make roasted corn salsa, the perfect topping for weeknight tacos.
Learn From the Best
What Is Roasted Corn Salsa?
Roasted corn salsa is made from charred corn tossed with hot peppers, red onion, lime juice, cilantro, and seasonings. You can serve roasted corn salsa as an appetizer with chips for scooping up the crunchy corn, or as a topping for quesadillas, burrito bowls, fajitas, nachos, or fish tacos. Although some of the ingredients are cooked, roasted corn salsa is similar to pico de gallo in that much of the ingredients are fresh and they are simply tossed, rather than blended like a traditional salsa.
4 Tips for Making Roasted Corn Salsa
Follow these tips to ensure you make the best corn salsa:
- 1. Go with the seasons. During the summer, fresh sweet corn is full of flavor. Off-season corn can be dry and bland, so opt for frozen corn instead, which is picked at its peak. That way, you can make roasted corn salsa year-round without sacrificing flavor.
- 2. Make it your own. Start with the classic recipe and add ingredients. For a more substantial, filling side dish, add a can of drained and rinsed black beans. Try adding some chopped bell peppers or other veggies. For some smoky heat, add a pinch or two of ground chipotle chili powder.
- 3. Use the broiler. If you don’t have a gas burner to char a poblano pepper, you can broil the chili on the upper oven rack. Just keep an eye on the pepper while it cooks as ovens vary, and it can burn quickly. In warmer months, try cooking ears of corn on a grill for a delicious grilled corn salsa.
- 4. Keep air flowing. If you are sensitive to spice, be mindful when deseeding and destemming the jalapeño—the veins of the chile often contain more heat than the seeds, so trim them out. And be sure to open a window and turn on the exhaust fan when charring the vegetables.
Roasted Corn Salsa Recipe
makes
2½ cupsprep time
20 mintotal time
30 mincook time
10 minIngredients
- 1
Turn the flame of a gas stove burner to high heat. Using tongs, hold the poblano pepper directly over the flame, turning occasionally, until the skin is blistered and charred all over, 2–4 minutes. (Alternatively, preheat the broiler with a rack in the top position. Broil the poblano on a baking sheet, turning occasionally, until charred, about 5 minutes.)
- 2
Transfer the poblano directly to a medium bowl and cover tightly with plastic wrap. Let the pepper steam until the skin starts to peel back from the pepper, about 10 minutes.
- 3
Carefully peel the charred skin off of the pepper. Remove the stem and seeds, then coarsely chop the pepper.
- 4
Heat oil in a large nonstick skillet over medium-high heat.
- 5
Cook the corn, stirring occasionally, until charred in spots, 4–6 minutes.
- 6
Remove from heat and set aside to cool slightly.
- 7
In a large bowl, stir to combine poblanos, corn, red onion, jalapeño, lime juice, salt, cumin, oregano, and cilantro.
- 8
Season with more salt to taste. For more acidity, add more lime juice to taste.
- 9
Chill the salsa or serve immediately at room temperature with tortilla chips, if desired.
Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.