Roasted Corn Tomato Salsa

I’ve been obsessed with this roasted corn salsa ever since I first charred those sweet corn kernels in my cast iron skillet and tossed them with fresh lime juice. There’s something magical about how roasting brings out the natural sweetness of the corn while those bright, citrusy limes add the perfect tangy punch. Trust me, once you try this salsa, you’ll be making it all summer long!

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Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 470-530
• Protein: 10-12 g
• Fat: 22-26 g
• Carbohydrates: 70-78 g

Ingredients

For the grill:

• 4 ears corn (Sunshine Sweet preferred)
• 2 limes (halved for extra juice)
• 1.5 tbsp avocado oil

For the salsa:

• 1 cup tomatoes (diced into 1/2-inch cubes)
• 1/2 red onion (finely diced)
• 1/3 cup cilantro (finely chopped)
• 1 jalapeño (seeded and minced)
• 2 garlic cloves (freshly minced)
• 2 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
• 1.25 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/2 tsp honey

Step 1: Prepare Ingredients and Heat Grill

• 1 cup tomatoes
• 1/2 red onion
• 1 jalapeño
• 2 garlic cloves
• 1/3 cup cilantro
• 2 limes

While preheating your grill to 400°F-450°F, prepare your mise en place: dice the tomatoes into ½-inch cubes, finely dice the red onion, mince the jalapeño (remove seeds for less heat), mince the garlic, and finely chop the cilantro.

Having everything prepped before grilling ensures you can work quickly once the corn is cooked.

Cut the limes in half and set aside.

Step 2: Grill Corn and Lime

• 4 ears corn
• 1.5 tbsp avocado oil
• 2 limes

Lightly brush the corn ears and lime halves with avocado oil.

Place corn on the preheated grill and cook for 10-15 minutes, turning occasionally, until the kernels are charred and golden brown in spots—this caramelization builds deep, sweet flavor.

During the last few minutes, add the lime halves cut-side down and grill for 2-4 minutes until lightly charred.

Remove everything to a plate to cool.

Step 3: Extract Corn and Combine Wet Ingredients

• corn kernels from Step 2
• grilled lime juice from Step 2

Once the corn and limes are cool enough to handle (about 5 minutes), cut the kernels off the cob into a large bowl by standing each ear upright and slicing downward with a sharp knife.

Squeeze the grilled lime halves to extract all the juice into the bowl with the corn—the grilled lime adds a subtle smoky sweetness that raw lime juice can't provide.

I like to let the lime juice sit on the warm corn for a minute so the flavors start to meld.

Step 4: Build the Salsa Base

• corn and lime juice from Step 3
• 1 cup tomatoes
• 1/2 red onion
• 1 jalapeño
• 2 garlic cloves
• 1/3 cup cilantro
• 2 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
• 1.25 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/2 tsp honey

To the bowl with corn and lime juice, add the diced tomatoes, red onion, jalapeño, garlic, and cilantro.

In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, sea salt, black pepper, ground cumin, smoked paprika, and honey until the honey is fully dissolved.

Pour this dressing over the corn mixture and gently fold everything together until evenly combined, being careful not to crush the corn kernels or tomatoes.

Step 5: Chill and Serve

• roasted corn salsa from Step 4

Cover the salsa and refrigerate for at least 1 hour to allow the flavors to meld and develop.

Before serving, taste and adjust seasoning if needed—I often find the flavors sharpen after chilling, so a small pinch of salt can bring everything into focus.

Serve with tortilla chips, as a topping for grilled fish or chicken, or as a fresh accompaniment to any summer meal.