Fire Roasted Corn Salsa

Fire Roasted Corn Salsa

Mild winters aside, two of the things I miss most about living in California is having a backyard with a BBQ and getting a jump-start on summer’s first produce. This year I was lucky enough to spend the past month at my parents house in Napa. During that time, I shot photos for two cookbooks, disappeared into the mountains for a weekend, drank some beer, and did a lot of soul-searching.

This fire roasted corn salsa came together effortlessly as a side dish for my Carne Asada one night, and it quickly became a favorite condiment over the next few days. The sweetness of the corn is intensified by fire-roasting it, which also brings out some earthy popcorn-like flavors.

Roasted Corn Salsa Sandwich

Crispy and mild, this non-traditional salsa goes with everything from chips to tacos. It also makes a great side salad to accompany a meat or fish dish. I even used some the next morning to make a vegetarian breakfast sandwich. I just sauteed the corn salsa with some olive oil before scrambling in some eggs and cheese. This was served in an english muffin with sliced avocados, salt pepper and a squeeze of lime.

Fire Roasted Corn Salsa

I was serving this alongside some spicy food, so I didn’t add any chili peppers, but if you want some heat, just mince some serrano or jalapenos and throw them in.

Fire Roasted Corn Salsa

3 ears sweet corn shucked
1/4 red bell pepper, minced
1/4 small red onion, minced
2 tablespoons minced cilantro
2 tablespoons olive oil
1 tablespoon lime juice
2 teaspoons kosher salt
1/4 teaspoon dried Mexican oregano

Grill or broil the corn over high heat until it is speckled black on all sides, rotating each ear to make sure it roasts evenly. Allow the corn to cool enough to handle. Use a sharp knife to remove the kernels of corn into a bowl, then add the bell pepper, red onion, cilantro, olive oil, lime juice, salt and dried oregano. Stir to combine, taste for salt and adjust to taste.

  • Eimy Hern├índez

    This looks fantastic, Marc. Love the bright colors :)

  • Yuri

    Sounds like you had fun at your parent’s, Marc. Lovely photos :)

  • The Mistress of Spices

    Gorgeous and I’m sure delicious as well!

  • Nisrine

    What a beautiful corn salsa–as colorful as it is delicious.

  • leaf (the indolent cook)

    What a great BBQ dish. Simple yet full of flavour!

  • Rhonda

    I love your use of leftovers in the breakfast sandwich. I want some right now for a midnight snack.

  • Deadcel11r

    Awesome, corn is 5 for $1 here in San Antonio

  • Michelle

    Gorgeous! Perfect for summer. Does Mexican oregano differ a lot in flavor from dried Mediterranean oregano?

    • Marc Matsumoto

      Its similar in flavor but much stronger. You can substitute
      Mediterranean oregano.

      • Anonymous

        I absolutely loove corn salsa,especiallt w/mango!

  • snezhana simeonova

    Great photos and it really looks delicious and mouth watering

  • Robin O

    Wonderful salsa recipe! I make a varation tropical style with a little grilled pinapple added! Sounds like you had a nice break in CA.

  • Jessica

    I love this! The colors are just so beautiful and corn salsa is one of my favorite things about summer!

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  • Sharlene

    This looks like a wonderful accompaniment to the summer nights I envision happening soon in a t-shirt and shorts, sitting in a backyard, drinking a cold beer. I can’t wait!

  • scratch: responsibly

    Dishes like this are the definition of Summer! Yum.

  • Laura

    grilled corn is something special! love the idea of this as a side. kudos. :)

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  • Shveta hora

    Love the clicks! Clean, crisp and refreshing salad. Thanks for sharing.

  • Mark A. Hathaway

    Nice recipe for the corn salsa. We used it in 2 different dishes.

    Thanks for sharing

  • Marc Matsumoto

    Wow those look great!

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