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Home ► Recipes ► Mexican

Fire Roasted Corn Salsa

Updated: 01.25.25 | Marc Matsumoto | 20 Comments

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This fire roasted corn salsa can be used as a condiment for tacos and burritos or can be eaten as a salad.
Recipe

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.

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.

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. 

📖 Recipe

Fire Roasted Corn Salsa

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Ingredients 

  • 3 sweet corn ears shucked
  • ¼ red bell pepper , minced
  • ¼ red onion small , minced
  • 2 tablespoons cilantro minced
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 2 teaspoons kosher salt
  • ¼ teaspoon oregano dried Mexican

Instructions

  • 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.
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  1. Marc Matsumoto says

    July 24, 2012 at 10:07 pm

    Wow those look great!

    Reply
  2. Marilia says

    July 24, 2012 at 7:25 pm

    Nice recipe for the corn salsa. We used it in 2 different dishes.
    https://www.flickr.com/photos/26203807@N00/7627726056/
    https://www.flickr.com/photos/26203807@N00/7613342334/

    Thanks for sharing

    Reply
  3. Shveta says

    January 15, 2012 at 11:56 pm

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

    Reply
  4. Laura says

    May 12, 2011 at 3:22 am

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

    Reply
  5. scratch: responsibly says

    May 11, 2011 at 5:29 pm

    Dishes like this are the definition of Summer! Yum.

    Reply
  6. Sharlene says

    May 11, 2011 at 1:42 pm

    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!

    Reply
  7. Deadcel11r says

    May 11, 2011 at 6:00 am

    omg it's so delicious, I made a giant bowl of it.
    https://www.flickr.com/photos/flyingmoney/5708920519/in/photostream/

    Reply
  8. Jessica says

    May 11, 2011 at 5:19 am

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

    Reply
  9. Alana D says

    May 10, 2011 at 5:07 pm

    I absolutely loove corn salsa,especiallt w/mango!

    Reply
  10. Robin O. says

    May 10, 2011 at 2:25 pm

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

    Reply
  11. snezhana simeonova says

    May 10, 2011 at 1:10 pm

    Great photos and it really looks delicious and mouth watering

    Reply
  12. Marc Matsumoto says

    May 10, 2011 at 12:34 pm

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

    Reply
  13. Marilia says

    May 10, 2011 at 12:30 pm

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

    Reply
  14. Deadcel11r says

    May 10, 2011 at 11:40 am

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

    Reply
  15. Rhonda says

    May 10, 2011 at 6:33 am

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

    Reply
  16. the indolent cook says

    May 10, 2011 at 12:20 am

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

    Reply
  17. Nisrine M. says

    May 09, 2011 at 11:09 pm

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

    Reply
  18. The Mistress of Spices says

    May 09, 2011 at 9:18 pm

    Gorgeous and I'm sure delicious as well!

    Reply
  19. Marilia says

    May 09, 2011 at 9:16 pm

    Sounds like you had fun at your parent's, Marc. Lovely photos 🙂

    Reply
  20. Marilia says

    May 09, 2011 at 9:13 pm

    This looks fantastic, Marc. Love the bright colors 🙂

    Reply
Marc Matsumoto

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