Roasted Corn Salsa

I don't know about ya'll but as a avid snacker myself I would consider salsa a must have. Scoop it up with your favorite tortilla chips, spoon it over a salad, use it as a marinade....oh and did I mention tacos?

This one is super easy to make; takes less than five minutes to prep! Also sweet corn is in abundance this time of year and as I always say you can't beat produce when its in its prime!

Yields about 2 cups of salsa


1 ear of shucked sweet corn

1 jalapeño

1 beefsteak or heirloom tomato

1/2 onion, white, red, or yellow

1 lime

bunch of cilantro

olive oil

salt & pepper


Preheat oven to 400 F. Line baking sheet with aluminum foil. Cut tomato in half and remove skin from half of onion. Place the corn on the cob, tomato, onion, and jalapeño on baking tray. Generously drizzle with olive oil and liberally salt and pepper. Wrap up the prepared produce in the foil, like a foil packet. Place in the oven and leave it to bake for 30 minutes. Check that the corn is fork tender. Turn the oven up to broil on high. Place the veggies back in uncovered for about 5 minutes until some of the kernels on the corn have slightly blackened. Take tray out and leave veggies to cool for a good 10-15 minutes. In the meantime chop up as much desired cilantro. When the veggies are cool enough to handle cut the corn from the cob, dice up the jalapeño, tomato, and onion. Add all ingredients to a bowl, mix in cilantro, squeeze in juice of lime, drizzle in some olive oil, and serve.

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