Toasted Corn Salsa

Do not substitute frozen corn for the fresh corn here. Be sure to use a nonstick skillet when toasting the corn. To make this salsa spicier, add the chile seeds. The salsa can be refrigerated in an airtight container for up to 2 days. Season with additional lime juice, salt, and pepper to taste before serving.


  • 4 ½ teaspoons extra-virgin olive oil
  • 2 ears corn, kernels removed
  • 1 red bell pepper, stemmed, seeded, and chopped fine
  • ½ jalapeño chile, stemmed, seeded, and minced (see note above)
  • 1 scallion, sliced thin
  • 2 garlic cloves, minced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons minced fresh cilantro
  • ½ teaspoon ground cumin
  • Salt and pepper
  • Nutritional Information
    • Nutritional analysis per serving (16 servings)

      42 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 1 milligram sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Makes about 2 cups


  1. Heat 1 1/2 teaspoons of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Following the photo, add the corn and cook, stirring occasionally, until golden brown, 6 to 8 minutes.
  2. Transfer the corn to a large bowl and stir in the remaining 1 tablespoon oil, bell pepper, -jalapeño, scallion, garlic, lime juice, cilantro, cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cover and refrigerate until the flavors have blended, about 1 hour. Season with salt and pepper to taste before serving.

1 hour 15 minutes

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