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Roasted Mex Tex Corn Salsa

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Roasted Mex Tex Corn Salsa
2009-07-02 Appetizer
5 76

Roasting accentuates the flavor of grilled vegetables, adding new depth to traditional salsa. Serve with chips or as a condiment to grilled chicken or meat.

  • Servings: 8-10


3 Ears Fresh Corn In Husks
12 Roma Tomatoes
1 Large Red Onion
4-5 Jalapeno Peppers
1 bunch Cilantro, chopped
3-4 Limes
½ tsp Cumin
Salt & Fresh Black Pepper, to taste


Soak corn in water for 30 minutes.

Roast corn over medium high heat on grill until soft, 20-30 minutes, turning occasionally. Roast peppers, onion and tomatoes until charred. Place peppers in a resealable bag for 10 minutes, then peel off skin. Add tomatoes, onion, peeled peppers and juice from limes to a blender then pulse a few times. Salsa should be a little chunky. Remove husks from corn and cut corn off cob. Place corn in a bowl, add tomato mixture and cilantro, then season with salt and pepper.

Helpful Tips:

Sometimes I serve this as a salsa with chips and other times as a side dish. Either way it's awesome.