Roasted Sweet Corn Salsa – Grilling Gala 2019

Roasted sweet corn salsa is the perfect accompaniment to Grilled Lamb Kabobs.

Roasted Sweet Corn Salsa

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By Chef Todd Leonard CEC Serves: 21
Prep Time: 45 minutes

Salsa goes great with any savory dish.


  • 4 ears white sweet corn on the cob, roasted then cut from the cob
  • 3 each roma tomatoes, seeded and diced
  • 1 each red bell peppers, small diced
  • 1 each green bell peppers, small diced
  • 1 1/2 each jalapeños, seeded and minced
  • 1/2 each red onion, small diced
  • 1/2 tablespoon garlic, minced
  • 1/2 tablespoon red wine vinegar
  • 1/2 tablespoon garam masala
  • 8 fluid ounces tomato juice
  • 2 each limes, juiced
  • 1/2 tablespoon kosher salt, to taste
  • 1/4 tablespoon ground black pepper, to taste



Grease your grill grates and heat grill at medium high.


Place corn on the grill and cook for a few minutes, until corn starts to char. Then turn. Repeat until all four sides are cooked.


Let corn cool and cut kernels from the cob.


Add corn to a large bowl with all the other ingredients.


Taste and adjust seasoning as need.


Store in covered container.


Keeps up to 5 days.

Need more grilling inspiration? Read all the recipes from our 8th annual Grilling Gala here.

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