Roasted Corn Salsa

corn salsa in bowl

Serves: 4

Fruits and Vegetables: ½ cup per serving


2 large ears yellow sweet corn on the cob

1 medium tomato, diced

1 small red onion, diced

¼ cup fresh cilantro, chopped, or 4 teaspoons dried

½ jalapeño pepper, seeded, finely chopped (use gloves when handling hot pepper)

1 tablespoon vegetable oil

1 tablespoon lime juice

½ teaspoon cumin, ground

Dash of salt and black pepper


  1. Wash and prepare fresh vegetables and herbs.
  2. Set oven to broil on high and position oven rack 6 inches from heating element.
  3. Peel cornhusks and clean off all the silk (“hair”). Leave the green end attached for a handle.
  4. Place corn on a baking sheet in the oven and broil for 2–3 minutes. Rotate four times until kernels darken slightly, no longer, than 10 minutes total. Remove from oven and cool completely.
  5. While the corn is cooling, wash and prepare tomato, onion, cilantro, and jalapeno pepper.
  6. Cut kernels from the ears of corn and combine in medium-sized bowl with the other vegetables and cilantro. Add oil and mix well
  7. Add lime juice, cumin, salt, and ground pepper to taste.
  8. Cover and chill for at least 1 hour before serving.


  • Serve with baked tortilla chips or whole-wheat crackers.

  • Try baking or boiling corn, if preferred.

  • Use parsley instead of cilantro for a milder flavor.

Nutrition Facts

Serving size: about ½ cup; Calories: 80; Carbohydrates: 12 g; Fiber: 2 g; Fat: 4 g; Saturated fat: 0 g; Sodium: 80 mg

This material is provided with funding from USDA’s SNAP and/or EFNEP programs. For more information about SNAP-Ed and EFNEP programs, visit 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 at 413-545-4800, or see