Texas Living

Roasted Corn and Garlic Salsa Recipe

By Gina Franklin 5.15.13

As long as you have a few fresh ingredients, making salsa is an easy and oh so rewarding task. Try this summery salsa recipe with fresh roasted corn.


Kernels from 3 ears of roasted corn
2 ½  pounds tomatoes
1 large green onion, chopped
1 medium red onion, chopped
2 large jalapeños, chopped
½ cup chopped cilantro
2 cloves of garlic, chopped
Juice of 3 small limes
1 teaspoon kosher salt
1 teaspoon cayenne
1 teaspoon cumin
1 teaspoon garlic powder


Chop ½ pound of tomatoes into ½-inch pieces. The other 2 pounds will be boiled and peeled. As water boils in a large pot, cut small “Xs” on the bottom of each tomato. Place tomatoes in boiling water, and roll them around just until the skin begins to pull away.

Drain and return tomatoes to the same pot. They are hot, but the skin peels right off. Once they are skinless and are still hot, smash them with a hand mixer, which creates a lot of the juice for cooking the salsa.

The tomato mixture is the base of the salsa. Once there is plenty of tomato juice from blending, return pot to medium low heat. This is a thick and chunky salsa, so don’t worry about cutting up ingredients too finely.

Add red onion and jalapeno, which takes longer to soften, and garlic for flavor. Simmer 30 minutes before adding green onions, cilantro, lime juice, corn, and dry seasonings. This gives the peppers and onions time to cook down a little. Once you add everything, let it simmer long enough to reduce the liquid to the consistency you want it, probably about 30 minutes.

After it has reduced, remove from heat and let cool for 30 minutes and then chill at least 4 hours in the refrigerator. The best part is being able to go in the kitchen and fix a snack that looks like it came from a great Tex-Mex restaurant. Served cold with some great chips and lime, it is worth a little extra work.

© 2013 Texas Farm Bureau Insurance