This Warm Roasted Corn Salsa is wonderful eaten by the spoonful, as a salad, on top of grilled fish or chicken, or with tortilla chips.
I just got back from our summer family vacation and have missed all the fresh produce from the weekly CSA Boxes (fortunately, I was able to find some vegetable loving friends who were more than happy to pick up my shares while I was gone). Although my family enjoyed some amazing tropical fruits while we were away, I missed my East Coast vegetables. Before we left for vacation, I was wondering how I would get through all the zucchini, corn and cucumber that had been showing up in my weekly CSA Boxes, but having been away for several weeks, it was a welcome sight.
We were all very jet lagged from our trip…my little guy woke up at 1:00 in the afternoon the day after we got back. I woke up at 10:00 AM thinking it was 5:00AM! I only jumped out of bed because the doorbell rang, and I was trying to figure out what appointment I might have forgotten about. Fortunately, it was just a postal delivery as I looked a bit disheveled.
Going away for such a long time in a different time zone can really throw me off kilter. The entire day I felt as if I was in a fog…not a good thing when you decide to take two of your kids on a driving lesson for an hour each. Needless to say, by the end of the day, I was zonked.
With our internal clocks off schedule, our mealtimes were too. Breakfast and lunch were light, and by dinnertime, everyone was famished. However, my oldest son was busy saying his last goodbyes to some high school buddies before he starts his freshman year at college. So, we had dinner late.
Meanwhile, my little guy was “starving,” so I had to come up with something to tide him over until dinnertime. I had just picked up my weekly CSA Box and tried to think (through my fogged, jet-lagged head) what I could throw together quickly.
This week’s CSA Box featured heirloom tomatoes, sweet corn, eggplant, swiss chard, broccoli rabe, bell peppers, carrots, cucumber, zucchini, salad mix, and a canteloupe.
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| Heirloom tomatoes, carrots, eggplant, bell peppers, zucchini, cucumber and corn from the CSA Box. |
After perusing the box of fresh produce, I suggested making some fresh corn salsa. “But I feel like having something warm, Mom…,” urged my little guy. Since corn salsa was on my mind, I thought, why not make a Warm Roasted Corn Salsa using the fresh corn and tomatoes from this week’s CSA Box.
This Warm Roasted Corn Salsa was a nice alternative to the Roasted Corn, Avocado and Black Bean Salsa that I made earlier in the summer. My boys gobbled it up, and it held them over until dinnertime.
Warm Roasted Corn Salsa
Ingredients
- 2 tablespoons olive oil extra virgin
- 3 ears corn shucked
- 1/2 large tomato chopped
- 1 scallion chopped
- 1 clove garlic minced
- 1/4 cup cilantro chopped
- salt and pepper to taste
Instructions
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Heat olive oil in a cast iron pan or heavy skillet. Add corn and pan roast until there are brown spots on the corn kernels.
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Toss in tomato, scallion, and garlic. Turn off heat.
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Toss in cilantro.
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Season to taste with salt and pepper.
More Warm Salsa Recipes:
Steamy Kitchen’s Warm Grilled Tomato Salsa
Simply Recipe’s Warm Tropical Fruit Salsa
Kalyn’s Kitchen’s Warm Tomato Tarragon Salsa
Je Mange la Ville’s Warm Mango Salsa
Salmon Roasted Beet Feta Salad with Dill Salad Dressing Recipe {Daniel Plan Recipe}
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I can't imagine a better snack than in-season, fresh-picked corn and tomatoes! This sounds like peak week for your CSA harvest. Enjoy.
Driving lessons while jet-lagged…sounds intense. My parents refused to give me lessons even when they were fully conscious! They made a professional do it. (For the best.)
This is such a fabulous salsa. I love corn right now and can never get enough ways to use it!
I keep telling my guy that Hawaii is my dream vacation. I want to go so badly and your posts made me even more envious. Happy y'all made it home safely. This sounds like a perfect appetizer to help hold a crowd over before dinner. Looks amazing. Yummy!
This is amazing, warm salsa recipe..love roasted corn with paprika..
Lydia – I think you're right, this is probably the peak of the summer harvest which is a bummer – it's my favorite time of year for fresh produce!
Joanne – yes, trying to clock 40-60 hours of driving time with twins is not easy, double the time. It is always a bit scary going out on the road in the beginning, but I'm hoping they will be responsible, good drivers soon so I don't have to drive them everywhere!
Rochelle – One day, you will have your dream vacation (you deserve it!). We waited a long time to bring our kids, and this year was special since my oldest was leaving for college and I know things will never be the same.
Muskaan – Roasted corn and paprika, that sounds good!
Sweet corn is so good right now. I can't get enough!
i am totally bookmarking this! i love roasted corn. in salsa, it must be amazing!
Love it! 🙂
Maria – I agree, can't get enough sweet corn as the season is coming to an end soon.
Junia – I really like the chewiness and sweetness of roasted corn in this salsa.
Kathy – Thanks! Hope you have a chance to try it.
Looks totally delicious, I'm marking it to make very soon.
Lisa~~
Cook Lisa Cook
Love this warm salsa, I have made something similar with strawberries & roasted corn. Need to do it again soon.
I love the simplicity and versatility of this recipe. So many wonderful uses. Roast corn is so delicious and I really like the idea of serving it warm. My boys would gobble it up too! Very nice Jeanette.
That's a lovely looking salsa. You're right about eating it by the spoonful. We make a roasted corn salsa at home and it disappears faster than any other salsa I make, precisely for that reason!
What beautiful salsa, Jeanette! I can only imagine how tasty it is. 🙂 And jet lag returning from Hawaii is a killer!
Hugs,
Shirley
with the abundance of fresh corn at the farmers market this salsa sounds like a delicious bet. all I would need is a spoon. Yum!
Heavenly, this looks absolutely heavenly. Love that you roasted this…
This sounds so good! I love trying new salsas 🙂
Made this recipe tonight to go with dinner, grilled pork chops. Simple, easy to follow recipe … I will be more patient and cook the corn a bit longer next time. And, you get to work no those knife skilzz. It was delish!
Thank you for sharing the recipe and photos.
Thanks for all the positive feedback! I just made this again tonight, this time grilling the corn for about 5 minutes. It had a nice smokey flavor…the kids loved it!
This is so pretty, Jeanette!!