Skillet Roasted Corn Salsa

Roasted Corn salsa in a green bowl next to sliced limes

Course: Appetizer, Salsa

Cuisine: American / TexMex

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: people

Calories: 46kcal

Author: Kris Longwell

Roasted Corn Salsa is packed with flavor and is easy to make any time of the year. The pan roasting brings out the sweetness of the corn, and the touch of red onion, pickled jalapeño, and chiles, along with the dash of chili powder and lime just brings it all together. This is one salsa you and your guests will be going back to again and again! It's that good!

Print Recipe

Equipment

heavy-duty skillet, such as cast-iron

Ingredients

1 tablespoon olive oil
¼ cup red onion chopped
1 jalapeño seeds and ribs removed, finely chopped
2 cups corn kernels from 2 to 3 ears, or 1 16 oz. package frozen corn kernels
1 4.5 oz. can green chilies chopped
½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon chili powder
Juice of 2 limes about 2 tablespoons

Instructions

Heat oil in a large skillet over medium-high heat.
1 tablespoon olive oil
Add onion and jalapeño and cook until soft, about 3 to 4 minutes.
¼ cup red onion, 1 jalapeño
Add corn and green chilies, and cook until corn starts to brown, about 12 minutes.
1 4.5 oz. can green chilies, 2 cups corn kernels
Stir in salt, pepper, chili powder, and lime juice.
½ teaspoon Kosher salt, ¼ teaspoon freshly ground black pepper, ½ teaspoon chili powder, Juice of 2 limes
Remove from heat and let cool.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

Fresh corn really makes this salsa shine, but we've used frozen corn, and it's excellent, too. Let it thaw first (you can easily defrost it in your microwave). We don't recommend using canned corn.

The salsa will keep covered in the fridge for up to 1 week. The salsa is best served at room temperature or slightly warmed.

Nutrition

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