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Roasted Corn Salsa

This healthy recipe comes from NDSU Extension Service.


•    4 ears corn on the cob
•    1 1/2 jalapeno peppers (more or less to suit taste)
•    1/4 c. finely chopped cilantro
•    1 Tbsp olive oil
•    1 Tbsp lime juice
•    1/2 tsp ground cumin
•    1/8 tsp salt
•    Ground pepper to taste


Inspect corn and then remove a few outer leaves and as much silk as possible without completely removing husk. Wash and place on baking sheet, partially covered with aluminum foil, and bake on the middle rack in a preheated 375º F oven for 45 to 55 minutes. After corn is roasted, remove baking sheet and allow corn to cool. Peel ears, removing all silk. If desired, place ears over an open flame grill or gas stove flame, turning often, until somewhat colored. Cool completely and cut kernels from ear. Corn should measure at least 2 1/2 cups. Combine corn with chopped onion, tomato, jalapeño pepper and cilantro. Add olive oil and mix well. Add lime juice and cumin to taste and then stir in salt and ground pepper. Cover and chill, allowing the flavors to blend for 15 minutes or more. This recipe may be made in advance but is best served the same day. Serve with baked tortilla chips or as a tasty side dish with grilled meat.

Makes 4 servings.

Per Serving: about 170 calories, 5 grams (g) of fat, and 4 g of fiber.

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