Roasted Corn and Garlic Salsa Southwest
Get ready to elevate your appetizers and taco nights with this vibrant Roasted Corn and Garlic Salsa Southwest. Featuring smoky grilled corn and sweet roasted garlic as its star ingredients, this salsa is bursting with zesty southwestern flavors. Crispy charred corn kernels are paired with the perfect medley of fresh cilantro, diced red bell pepper, spicy jalapeño, and tangy lime juice, creating a bold and colorful topping or dip. The touch of cumin adds a warm, earthy undertone, perfectly complementing the natural sweetness of the roasted garlic. Whether served with tortilla chips, spooned over grilled chicken, or as a bold taco filling, this easy-to-make salsa brings authentic southwest flair to your table in under 45 minutes. Perfect for summer barbecues, potlucks, or weeknight dinners, this recipe is a flavorful crowd-pleaser that’s fresh, wholesome, and irresistibly delicious.
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Recipe Information
Ingredients
- 4 ears Corn on the cob
- 4 cloves Garlic cloves
- 1 medium Red bell pepper
- 1 medium Jalapeño pepper
- 0.5 medium Red onion
- 0.5 cup Cilantro
- 1 whole Lime
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Ground cumin
- 0.5 teaspoons Black pepper
Instructions
Preheat your grill or stovetop grill pan to medium-high heat.
Brush the ears of corn lightly with 1 tablespoon of olive oil and place them on the grill. Cook the corn for about 10-12 minutes, turning occasionally, until the kernels are charred in spots.
Wrap the garlic cloves in aluminum foil with a drizzle of olive oil and place them on the grill or in a hot oven (375°F) for about 10-15 minutes until softened.
While the corn and garlic are roasting, dice the red bell pepper, jalapeño, and red onion into small pieces. Adjust the amount of jalapeño for your desired level of spiciness (remove seeds for less heat).
Finely chop the cilantro and set it aside.
Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob and place them in a large mixing bowl.
Squeeze the roasted garlic cloves out of their skins and mash them into a paste using a fork. Add this paste to the bowl with the corn.
Add the diced bell pepper, jalapeño, red onion, and cilantro to the bowl.
Juice the lime and pour it over the mixture. Stir in the remaining olive oil, salt, cumin, and black pepper. Mix well to combine all the flavors.
Taste and adjust seasoning as needed. For extra heat, you can add more diced jalapeño or a pinch of cayenne pepper.
Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld together. Serve with tortilla chips, tacos, or as a topping for grilled meats.
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2380 mg | 103% | |
| Total Carbohydrate | 87.6 g | 32% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 31.7 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1483 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
