Toasted Corn Salsa
Prep time
Cook time
Total time
Recipe type: Appetizer, Condiment
Cuisine: American Mexican
Serves: 2 cups
  • 2 tablespoons extra-virgin olive oil
  • 4 ears fresh corn, kernels removed
  • 1 small red bell pepper, seeds and membranes removed, fine dice
  • 3 tablespoons fresh lime juice
  • 2 tablespoons minced fresh cilantro leaves
  • 1 scallion, sliced thin, white and light green parts only
  • ½ jalapeno, seeds and membrane removed, minced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  1. Heat olive oil in a 12-inch skillet over medium-high until shimmering.
  2. Add corn kernels and cook, stirring occasionally, until deep golden brown, about 6 to 8 minutes.
  3. Transfer to a large bowl and let cool slightly.
  4. Add bell pepper, lime juice, cilantro, scallion, jalapeƱo, garlic, cumin, salt and pepper to corn and toss gently to combine.
  5. Tase and adjust seasonings if needed.
  6. Cover and chill for 1 hour before serving.
  7. Just before serving stir in 1 tablespoon olive oil.
Recipe by Beyond Southern at