Name: Fiery Roasted Corn Salsa
Prep time: 5 min
Cook time: 10 min
Total time: 135 min
Ingredients: 200 grams sweetcorn kernels ((or 1 corn on the cob)); 1 lime (juice only); 2 handfuls cherry tomatoes (roughly chopped); 1 large pinch salt; 1 red bell pepper (diced); 1 clove garlic (crushed); 1 handful coriander (including stalks, roughly chopped); 2 chillis (sliced)

Fiery Roasted Corn Salsa

This roasted corn salsa really packs a punch. It’s not for the fainthearted but will make a fantastic addition to your Mexican meal.

Last week I posted a recipe for a Cool Mango Salsa. Ever since Jon has lost his tolerance for spice I’ve been serving up the soothing salsa alongside our Mexican feasts. I am a huge chilli fan and love all things spicy so I always have to make a spicy salsa just for me.

Jon also has a couple of food allergies, they are only mild but it means I often miss out on eating some of my favourite foods – like sweetcorn! So whenever we cook for friends I always take the opportunity to whip up this fiery sweetcorn salsa. Poor Jon gets none but it means all the more for me!

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Creating extra flavour

The beauty of salsas is that usually they are a case of chopping up a bunch of crisp, fresh veggies, seasoning well and combining with something citrus-y. But, for this salsa there’s an extra step required which takes it from OK to awesome – charring the corn.

There are a couple of ways you can elevate your sweetcorn – if you’ve got the BBQ fired up then add a cob or two to the grill, or cook over a naked flame on the gas hob. If sweetcorn isn’t in season then you can heat tinned sweetcorn kernels in a griddle pan until starting to blacken, or you can spread them out on an oven tray an roast them in the oven until they begin to char.

You will be amazed at just how much of a difference it makes if you roast the corn before adding it to the salsa.

More salivating salsas

Cool Mango Salsa

Radish and Lime Salsa

Tequila Salsa

The Recipe

5 from 1 vote

Fiery Roasted Corn Salsa

This sweet and spicy corn salsa really packs a punch! Serve it alongside all of your favourite Mexican dishes.

Course Side Dish

Cuisine Mexican

Prep Time 5 minutes

Cook Time 10 minutes

Resting time 2 hours

Total Time 2 hours 15 minutes

Servings 4 people

Ingredients

200 grams sweetcorn kernels (or 1 corn on the cob)
1 lime juice only
2 handfuls cherry tomatoes roughly chopped
1 large pinch salt
1 red bell pepper diced
1 clove garlic crushed
1 handful coriander including stalks, roughly chopped
2 chillis sliced

Instructions

Spread the sweetcorn kernels in a griddle pan and heat on a high heat for 5 minutes before giving them a shake and cooking for another 5 minutes until they are lightly charred.
Allow the sweetcorn to cool before combining in a bowl with the remaining ingredients.
Leave the salsa to rest for at least 2 hours before serving.