Roasted Corn Salsa

  • Active Time 15m
  • Total Time 20m

Makes about 2 cups. (Serves 16)

This modern Southwestern salsa is the first recipe I ever published. I still like it, especially with Wild Mushroom Quesadillas.


  • 3 ears of corn, in their husks
  • 1 tablespoon olive oil
  • 1/2 cup roasted, peeled, and diced red bell pepper
  • 1 poblano chile, roasted, peeled, seeded, and diced
  • 3 sun-dried tomatoes
  • 1 clove garlic, pan-roasted until browned and soft, then peeled and chopped
  • 1 tablespoon minced fresh cilantro
  • 1/4 cup chopped sautéed fresh wild mushrooms
  • 1 teaspoon minced chipotle chile en abodo
  • salt


Preheat an oven to 500 degrees F. Place the unhusked ears of corn directly on the oven rack and roast for 5 minutes. Remove from the oven and let cool.

Preheat a broiler or light a grill. Shuck the corn, rub off the silk with your hands or a towel, and brush the ears with the olive oil. Grill or broil the corn, turning as necessary, until it is caramel brown all over, about 5 minutes. Remove from the broiler or grill and let cool until it can be handled. Then, holding each ear upright in a shallow bowl, cut the kernels from the ears. Be careful not to cut into the woody part of the cob.

Add all of the remaining ingredients to the corn, including salt to taste. Mix well and serve immediately.

Serving Size = 2 tablespoons

Recipe reprinted by permission of Chronicle. All rights reserved.

RecID 1557

nutrition information per serving

27 calories; 1g total fat; 0mg cholesterol; 11mg sodium; 4g carbohydrates; 1g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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