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Dips, Side Dishes, Snacks, Vegetables

Roasted Corn Salsa


Makes 4-5 pint jars


  • 8 ears corn (about 3 cups corn kernels)
  • 1 tablespoon olive oil
  • 5 cups chopped tomatoes (about 3 pounds)
  • 2 large poblano peppers, chopped
  • 1 red jalapeno, seeded and diced
  • 1 cup chopped red onion
  • 1 1/2 cups cider vinegar
  • 1/4 cup lime juice
  • 2/3 cup sugar
  • 1 1/2 teaspoons cumin seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup fresh cilantro, chopped


  1. Preheat broiler.
  2. Husk and de-silk the corn.
  3. Brush the ears with olive oil and place on a rimmed cookie sheet.
  4. Place corn under broiler and roast the corn until the kernels darken, 3-5 minutes.
  5. Turn ears and repeat. If you prefer, the roasting can also be done outside on a grill.
  6. When the corn is cool enough to handle, cut the kernels from the cobs with a sharp knife.
  7. Combine the remaining salsa ingredients,except the cilantro, in a large pot and bring to a boil.
  8. Simmer for 10 minutes, until the liquid has reduced. Taste and adjust spices. Add the cilantro and simmer for another minute or two.
  9. Cool and ladle into airtight jars. Keep refrigerated for up to one week.