Roasted Corn Salsa

  • Yield: 2 cups


3 ears sweet corn, in the husk
1 chipotle pepper in adobo, minced
Grated zest and juice of 1 lime
2 garlic cloves, minced
2tablespoons fresh cilantro leaves, chopped
1tablespoon olive oil
Sea salt and freshly ground pepper


  1. Preheat oven to 450˚F.
  2. Soak corn for 20 minutes in a bowl of water. Place on a rimmed baking sheet and pour 1 cup of water over it. Roast for 20 to 25 minutes. When corn is cool enough to touch, remove husks and silks and cut kernels off the the cobs into a large bowl.
  3. Add remaining ingredients and stir gently to mix. Refrigerate in an airtight container for up to three days. Makes about 2 cups.

Recipe from Fresh Every Day: More Great Recipes From Foster’s Market by Sara Foster with Carolynn Carreno, C 2005. Used by permission of Clarkson Potter Publishers