Make roasted corn salsa quickly using frozen corn — a versatile, flavorful topping perfect with chips, raw vegetables, salads, or tacos.
When I picture appetizer dips, I often imagine rich, creamy, cheese-filled bowls — which are delicious sometimes — but I like offering a lighter, vegetable-forward option alongside them. This roasted corn salsa fills that role beautifully: vibrant, full of fresh vegetables, easy to make, and based on frozen corn so you can prepare it any time.
Ingredients at a glance:
- About 12–16 ounces (roughly 2½ cups) frozen corn (blanched/cooked variety works well)
- 2–3 mild peppers such as Anaheim or poblano (you can use thawed frozen chopped peppers, though texture differs slightly)
- 1–3 jalapeños, depending on how spicy you want the salsa
- Tomatoes, seeded and chopped
- Onion, finely chopped
- 1 large clove garlic, minced
- Juice of 1 lime
- 1/4 cup chopped cilantro or parsley (use parsley if you prefer a milder herb)
- Kosher salt and black pepper to taste
The secret to great flavor is roasting the corn straight from the freezer. This simple technique caramelizes some kernels and adds a roasted depth that complements the fresh vegetables in the salsa.
While the corn roasts, prepare the remaining ingredients: seed and chop the tomatoes and mild peppers, finely chop the onion, mince the garlic, chop the cilantro or parsley, and juice the lime. Combine everything in a large bowl and season with salt and pepper.
Once the corn has finished roasting, let it cool for about five minutes so it won’t wilt or cook the fresh vegetables. Add the corn to the bowl and stir everything together. Taste and adjust salt, pepper, or lime as needed.
Ready in about 15–20 minutes, this salsa is bright and refreshing. Serve it with tortilla chips or use raw vegetables like halved baby sweet peppers or celery to emphasize a lighter option. It also makes a terrific topping for salads, tacos, or spooned over grilled proteins.
This recipe yields a large batch — about 8 cups — which is easy to halve if you prefer. In our small household we enjoyed the leftovers over a couple of days: on salads, in tacos, and as a snack with vegetables or chips.
Quick & Easy Roasted Corn Salsa (using frozen corn)
5 mins
15 mins
20 mins
8 cups
Jami Boys
Ingredients
- 12 to 16 ounces frozen corn kernels
- 5 tomatoes, seeded and chopped
- 1 to 2 mild peppers (Anaheim or poblano), seeded and chopped
- 1 to 2 jalapeño peppers, to taste (omit for no heat)
- 1/2 large onion, chopped
- Juice of 1 lime
- 1/4 cup chopped cilantro or parsley
- 1 large clove garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Roast Corn: Preheat oven to 400°F (200°C).
- Line a large baking sheet with silicone or parchment (corn will stick to an unlined pan). Spread frozen corn in an even layer and roast 10 minutes.
- Stir the corn and roast another 5–10 minutes until some kernels begin to brown. Remove and let cool about 5 minutes.
- Make the Salsa: While the corn roasts, combine chopped tomatoes, peppers (leave seeds in for more heat), chopped onion, minced garlic, lime juice, and chopped cilantro or parsley in a large bowl. Season with salt and pepper.
- When the roasted corn has cooled, add it to the bowl and mix well. Taste and adjust seasoning.
- Serve immediately with chips or raw vegetables that can scoop (bell pepper halves, celery, etc.).
- Store leftovers refrigerated for several days.
Notes
Serving ideas: serve with chips, use as a topping for salads or tacos, or enjoy as a bright side dish.
Nutrition
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Calories: 65 kcal
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Carbohydrates: 15 g
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Protein: 3 g
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Fat: 1 g
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