Roasted Corn Salsa


2 large ears yellow sweet corn on the cob (1 cup kernels)

1/2 cup red onion, chopped

1/cup ripe tomato, chopped

1/4 cup cilantro, chopped

1/2 jalapeño pepper, seeds removed, diced

1 tablespoon canola oil 

1 tablespoon fresh lime juice

1/2 teaspoon ground cumin

1/8 teaspoon salt

black pepper to taste

  1. Preheat the oven to 375 °F.
  2. Remove a few of the outer leaves of the corn and all the silks (“hair”). Do not completely remove husk.
  3. Pull back the husk and wash the corn. Wrap the husk back around the corn and place on a baking sheet. Loosely cover corn with aluminum foil. Bake on middle rack for 45 to 55 minutes.
  4. Remove from the oven and let corn cool completely.
  5. While the corn is cooling, wash and prepare the tomato, onion, cilantro, and jalapeño pepper.
  6. Peel the corn. Cut the kernels from the ear to yield about 1 cup.
  7. Combine corn with the other vegetables. Add oil and mix well.
  8. Add lime juice, cumin, salt, and black pepper to taste.
  9. Cover and chill for at least 1 hour before serving.
  • The salsa tastes best served the same day, but it can also be made ahead.
  • Roasting the corn in the oven (or barbeque grill) allows the corn on the cob to cook more slowly. The corn gets sweeter and has a richer flavor than boiled corn.
Nutrition Facts: 

Serving size: 1/2 cup

Calories: 80

Fruits and Vegetables: 1/2 cup

Fat: 4 g

Fiber: 2 g

Sodium: 75 mg


This material was developed by the UMass Extension Nutrition Education Program.

The Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination, 413-545-4800 or see