Top | Seasonal Spice

Roasted Corn Salsa - my way!

(post, Rinku Bhattacharya)

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Well, summer has finally decided to get here. The farmers markets have opened up and our garden is filled with greens, lots of fresh lettuce, cherries and a bevy of beautiful flowers.

I am trying to keep up with all the bounty around us. The first of the season this weekend I came home with some lovely ears of corn. I made a nice salsa. The only thing unusual that I did was to rub the corn with some olive oil and powdered cumin and coriander and roast it. What a difference a little heat makes!

Roasted Corn Salsa

Prep Time: 15 minutes
Cook Time: 10 minutes
Makes 1 cup


2 tablespoons olive oil
1 teaspoon powdered cumin
1/2 teaspoon salt 
2-3 ears of fresh corn, shucked
1 small jalapeno, seeded and minced
1 small red onion diced
1/2 cup cooked black beans
1 small ripe tomato, diced
2 green onions chopped
1 lemon, halved and seeded
1 teaspoon black salt
2-3 tablespoons chopped cilantro

Method of Preparation

1. Mix the oil with the powdered cumin and salt and spread the mixture liberally on the corn.
2. Place the corn on a grill and cook till nicely browned.
3. Cool slightly and gently remove the corn from the cob using a sharp knife.
4. Place the corn in a mixing bowl and add the jalapeno, onion, black beans, tomato, green onions, and mix well.
4. Squeeze in the lemon juice and add in the black salt if needed.
5. Mix in the cilantro and enjoy with chips or crackers