Roasted Corn Salsa

After a difficult winter and a spring that just wouldn’t come, Boston has been thrown full-tilt into summer. It is hot and muggy from dawn until dusk and that old familiar feeling of being constantly damp has returned with a vengeance. Not that I’m complaining.

Along with the heat comes a constant craving for anything crisp and juicy – watermelon, berries, popsicles, and, of course, corn on the cob. Fresh corn kernels make for excellent salads and today’s lunch absolutely delivered on its promise to be light and refreshing.

Roasted Corn Salsa

makes ~ 4 cups


  • 3 ears of corn, shaved of the kernels (or about 3 cups of corn)
  • 1 cup black beans
  • 1 large tomato, seeded and diced
  • 1/2 jalapeno, seeded and minced
  • 1/2 yellow onion, small dice
  • 2-3 tablespoons fresh cilantro, chopped
  • juice 1/2 lime
  • sprinkle kosher salt and pepper


  • Heat about 1 tablespoon butter (or Earth Balance, as I did) in a large skillet over medium heat. Pan roast the corn kernels for about 10 minutes or until they start to become very fragrant, stirring frequently; be sure not to burn them.
  • Once the corn has been roasted, toss with the other ingredients and serve! I’m probably supposed to tell you to chill the salsa in the fridge for an hour, which you are more than welcome to do, but I was hungry.

Really simple, really fresh, really delicious.

I served mine on top of a tilapia filet that I had seared in a pan and dressed with just a bit of salt, pepper, and fresh lime juice. I broke the fish up into two large romaine lettuce hearts, spooned the corn salsa on top, and wrapped them up.

LOVE tilapia. Whofie sells these fantastic little packages of two frozen filets that defrost in about 30 minutes when submerged in lukewarm water. Such a great way for a single gal like me to eat some tasty fish – that’s not from a can!


One Comment to “Roasted Corn Salsa”

  1. Love this recipe. It’s one of my favorite things to make in the summer. Glad it’s finally warm up North.

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