• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Wheat by the Wayside
  • Home
  • Recipes
  • Resources
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
menu icon
go to homepage
  • Recipes
  • GF Resources
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Recipes
    • GF Resources
    • About
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×

    Home » Recipes » Appetizers & Snacks

    Roasted Corn Salsa

    Published: Sep 13, 2018 · Updated: Feb 25, 2020 by Katie | Wheat by the Wayside · This post may contain affiliate links, through which I may earn a small commission at no extra cost to you.

    Save or Share this Post!

    304 shares
    • Share117
    • Reddit
    Jump to Recipe Print Recipe

    Fresh sweet corn balanced with tangy lime and spicy jalapeño is sure to hit the spot!  Savor the last bits of summer with Roasted Corn Salsa!

    Roasted Corn Salsa in a bowl surrounded by tortilla chips

    I don't know if you follow me on Instagram, but if you do you may remember when I was working my way through a literal mountain of fresh corn.  Well, it was 4 dozen ears but felt like a mountain.  Aside from freezing a lot of it for soups and such throughout the winter, I also made this salsa.  Obviously it was delicious.  Made-one-day-and-gone-the-next delicious.  Thanks to teenage boys all across the planet who would never allow good food to go to waste!

    Start by plopping those fresh ears of corn right on the grill.  I've seen many methods for grilling corn but that is how I do it, keep it simple.  Allow one side to char a little and then turn the ears around to each side for another few minutes.  You'll notice the kernels taking on a brighter yellow color, when the whole ear is like that, you know it's done.  I also roasted the poblano and jalapeño pepper at the same time. When everything is sufficiently charred, remove the corn from the grill and set aside to cool.  Put the peppers into a bowl and cover with plastic wrap.  After the peppers steam for a few minutes, the skins will be quite easy to remove.

    Next is the easy part!  Just chop, dump, and stir!

    Mmmmmm, baby! ????  From here you can just eat it with chips or if you're fancy, put it on a salad with this vinaigrette!  It would be great in burritos or tacos, too!

    Roasted Corn Salsa

    Katie | Wheat by the Wayside.com
    Fresh sweet corn balanced with tangy lime and spicy jalapeño is sure to hit the spot!  Savor the last bits of summer with Roasted Corn Salsa!
    5 from 2 votes
    Print Recipe Save Saved!
    Prep Time 20 mins
    Cook Time 15 mins
    Total Time 35 mins
    Course Appetizer
    Diet Gluten Free
    Servings 8 servings
    Calories 37 kcal
    Prevent your screen from going dark.

    Ingredients
      

    • 3 ears fresh sweet corn on the cob
    • 1 small poblano pepper, (optional if you can't find it)
    • 1-2 jalapeño peppers, 1 for mild, 2 for more spicy
    • ⅓ cup red onion
    • 2 tablespoon fresh lime juice, 1 lime
    • 1 tablespoon fresh lemon juice, ½ lemon
    • ¼ cup cilantro
    • kosher salt, to taste

    Instructions
     

    • Heat a grill to medium heat.  Place the corn, poblano pepper, and one jalapeño on the grill.  Cover.  Allow to roast a few minutes.  Open the grill and rotate the vegetables.  Continue to roast and rotate the vegetables to get an even char on all sides. 
    • Remove the corn from the grill and set aside.  Place the peppers in a bowl and cover with plastic wrap.  
    • Finely chop the onion, cilantro, and the optional second jalapeño*, removing the seeds.  *omit the second jalapeño for a milder salsa. 
    • When cool enough to handle, cut the kernels from the corn cobs.  Remove the peppers from the bowl and peel the skins from the peppers. Then remove the seeds and stems and dice the peppers.  
    • Place all the chopped vegetables in a bowl.  Squeeze the lime and lemon juice over top.  Sprinkle with a pinch of kosher salt.  Stir.  Taste and add more salt if desired.
    • Eat immediately or refrigerate until ready to serve. 

    Nutrition

    Calories: 37kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gTrans Fat: 0.003gSodium: 6mgPotassium: 140mgFiber: 1gSugar: 3gVitamin A: 173IUVitamin C: 19mgCalcium: 5mgIron: 0.3mg
    Tried this recipe?Leave a comment and star rating below!

    I've never used frozen or canned corn for this recipe, I don't think it would be quite as good as it is with fresh corn.  This is one of those 'fresh is best' type situations!

    More Gluten-free Appetizer and Snack Recipes

    • Gluten-Free Garlic Bread: Quick & Easy Recipe
    • Candy Corn Trail Mix
    • Gluten-Free Cheese Curds - Culver's Copycat - Air Fried or Deep Fried
    • Best Homemade Gluten-free Cheez-It Crackers Copycat

    Save or Share this Post!

    304 shares
    • Share117
    • Reddit

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Denise Martin

      June 26, 2021 at 10:15 am

      Hi… I am making your roasted corn salsa.. but will be putting in the fridge after as I don’t need it until later … is it served hot or cold?…taking it to a party that they are having fajitas.. thank you

      Reply
      • Katie | Wheat by the Wayside

        June 26, 2021 at 3:36 pm

        It is served cold but there is nothing in it that will go bad if left at room temp for a while. Hope that helps!

        Reply
    2. Kathy

      January 12, 2022 at 3:25 pm

      5 stars
      This is so good. In so many ways!

      Reply

    Primary Sidebar

    Katie Olesen headshot.

    Hi, I'm Katie! I'm the blogger behind Wheat by the Wayside. I was diagnosed with Celiac Disease in 2018 and have been following a strict gluten-free diet ever since. The goal of WBTW is to share tried and tested, easy, and delicious gluten-free recipes to give you confidence in the kitchen! 

    More about me →

    Gluten-free Valentine's Treats

    • Gluten-Free Chocolate Chip Cookie Bars with Peanut Butter Cups and M&M's
    • Gluten-free Double Chocolate Chip Cookies
    • Gluten-Free Crumbl Sugar Cookies Copycat
    • Gluten-free Oreo Cheesecake

    Cozy Gluten-free Recipes

    • Gluten-Free Lemon Chicken Orzo Soup
    • Gluten-free Potato Soup
    • Gluten-Free Broccoli Cheddar Soup
    • Gluten-Free Chili with Beef and Beans
    • The Best Gluten-Free Vegetarian Lasagna
    • Gluten-Free Fettuccine Alfredo

    Footer

    Back to Top

    Quick Links

    • Recipe Index
    • Blogging Resources
    • Web Stories

    About

    • About/Contact
    • Privacy Policy
    • Disclaimer
    • Accessibility Statement

    Newsletter

    • Sign Up! for emails and updates

    This site contains affiliate links, which means I may earn a commission from qualifying purchases at no extra cost to you.

    Copyright © 2023 Katie Olesen | Wheat by the Wayside. Created with the Feast Plugin.