Roasted Corn Salsa (A Summer Essential)
Roasted Corn Salsa (A Summer Essential)
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
American
Servings
4
Prep Time
15 minutes
Cook Time
10 minutes
Calories
120
Think: that first bite of something cold and juicy on a hot day. Crisp. Sweet. Tangy. Herbaceous. This Roasted Corn Salsa brings it all. No fuss. Just flavor. Perfect for chips, tacos, or spooned straight out of the bowl while hovering over the kitchen counter. We won't judge.
Ingredients
- 3 ears fresh corn (air fried or grilled)
- 1 cup cherry tomatoes, halved
- ¼ cup pickled red onions, sliced thin
- ½ bunch fresh cilantro, chopped
- Juice of 1 lime
- 1 to 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Directions
- Roast the corn. Brush lightly with oil and air fry at 400°F for 10 minutes until golden, charred in spots, and crisp at the edges. Let cool and slice off the kernels.
- Prep the mix-ins. Halve the cherry tomatoes, thinly slice the pickled onions, and roughly chop the cilantro.
- Combine everything in a bowl. Corn. Tomatoes. Onions. Cilantro.
- Add lime juice, a generous drizzle of olive oil, and season with salt and black pepper.
- Toss gently until everything is evenly coated.
- Let sit for 10 minutes if you can wait.
- Serve cold or at room temperature. It only gets better the longer it sits.
Recipe Note
Serve With
- Tortilla chips
- Grilled chicken or fish
- Shrimp tacos
- Scrambled eggs
- Anything that needs a little summerFor extra flavor, add sliced green onions or a diced jalapeño for a subtle kick. Letting the salsa sit for 10 to 15 minutes before serving makes all the difference.
Nutrition
Nutrition
- Serving Size
- 1
- per serving
- Calories
- 120
Amount/Serving
% Daily Value
- Carbs
- 15 grams
- Fat
- 6 grams
- Protein
- 2 grams
- Fiber
- 2 grams
- Sugar
- 4 grams