Roasted Corn and Red Pepper Salsa

This corn salsa is perfect for the summer sweet corn season.  I made this to go with some Chile Verde Chicken Tamales and the pairing went together well.  The salsa was mostly sweet with just the right amount of heat.   It would go nicely on burritos and tacos too.

Roasted Corn and Red Pepper Salsa
(Makes about 3 cups)
Printable Version


  • 3 cups corn
  • 1 red bell pepper, diced
  • 1/2 cup white onion, diced
  • 1 clove garlic, minced
  • 1 jalapeno, minced
  • handful cilantro, chopped
  • 1 tbsp olive oil
  • 1 lime, juice
  • dash paprika
  • 1 tsp honey
  • salt and pepper to taste


  1. In a broiler, roast the corn on a sheet of tinfoil until the corn is just starting to become toasted, about 5 minutes.
  2. Mix all ingredients together and toss with the olive oil.

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