Best Roasted Corn Salsa to Share With Friends

When it comes to recipes that I love sharing with my friends, my Roasted Corn Salsa is one that is always asked for. I originally made this for our oldest son’s graduation party to pair with the taco bar for the food at the party. People were eating it like a side dish, a salad, not a dip to much on chips with. We ran out. So when it came to making it for our younger son’s graduation party, I doubled the recipe. We still ran out. So when you come across such a recipe, you start guarding that recipe.

Fire Roasted Corn Salsa

To start this incredible recipe, you need to obviously have corn. I highly recommend that you get corn still in the husks. Trim off some of the excess silk so it doesn’t start a fire. Now load up your cooler or large bin with ice cold water and toss the corn in. We want to soak these for a few hours, I personally soak either overnight or minimum of 8 hours. We will then be placing the ears of corn soaking wet on the grill and cook them with the husks intact. Cook over medium heat and turn often. Easiest way to turn them is to use welders gloves or thick grill worthy gloves that are water proof. Those ears get quite hot with the water cooking them.

When is the corn done? The green husks turn black. If you want some grill marks on the kernels of corn, just peel back some of the husks. Just wait towards the end so the corn retains the moisture. When removing the corn from the grill, allow it to cool so you can handle it easily and shuck the husks off. Save yourself some headache and do this outside with a grocery bag.

Removing the Roasted Corn from the Cob

There are a few safe ways you can remove the corn from the cob. The primary way I have always done it is with a sharp knife standing the cob on end and slicing down. However, I have just found this crazy kitchen gadget and it is going to arrive at my home very soon (if it hasn’t already come when you are reading this recipe). If you can corn, this is definitely something you need right now!

roasted corn salsa

It is so simple that you just push the cob through the tool that will strip the kernels off the cob with a slight turning motion and the kernels fall off. This is a finger tip saving gadget. The risk of slipping the knife or the cob slides out from your grasp is completely removed.

There is a non-slip ring on the bottom of the container. This holds the whole thing securely in place and the container holds the kernels for you and keeps them off your floor. I really am liking that it all is compact and won’t take a lot of cupboard space.

Tossing the Roasted Corn Salsa Together

So while the corn is roasting on the grill for your salsa, you can be prepping the other ingredients. For every 3 ears of corn you need the following:

  • 1/4 Red Bell pepper, minced
  • 1/4 Small red onion, minced
  • 2 Tablespoons cilantro, minced
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Lime Juice
  • 2 teaspons kosher salt
  • 1/4 teaspoon dried Mexican oregano

When we say mince the first 3 ingredients, you want the pieces as small as possible so that you can get as many of the ingredients in a chip full as possible. Stir it all together, open a bag of tortilla or corn chips and stand back! My personal preference for chips are the scoop shaped ones so I can get the chip to my mouth without dropping anything! However at our house, this easily becomes a side dish and disappears quickly.

If you are looking for a great way to pair this with a meal, my homemade burritos are the best and also in high demand. Check out that recipe here!