Roasted Corn Salsa

Use the sweetest, farm-fresh corn for this simple, delightful, late-summer salad with a jalapeño kick. 

Roasted Corn Salsa

Roasted Corn Salsa

Serves 6-8


  • 3 cups fresh corn (about 3 ears)
  • 4 scallions, white and green parts thinly sliced separately
  • 2 Tbsp unsalted butter
  • 2 garlic cloves minced
  • 1 tsp kosher salt
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/4 tsp black peper
  • 2 plum tomatoes, seeded, ribs removed, finely diced
  • 1 fresh jalapeño chili, finely diced (including seeds)
  • 1/4 cup finely chopped cilantro


  • Heat a large cast iron skillet over moderately high heat until hot, then pan-roast corn, stirring occasionally, until golden brown, 8 to 10 minutes. Transfer to a bowl.
  • Cook white part of scallions in butter with garlic, teaspoon salt, cumin, chili power, and black pepper in skillet over moderate heat, stirring until scallions are tender, 3 to 4 minutes. Remove from heat and stir in corn, tomatoes and jalapeños. 
  • Stir in cilantro and scallion greens.


Sarah Flynn