Warm Roasted Corn Salsa

From Jeanette's Healthy Living

This salsa is wonderful eaten by the spoonful, as a salad, on top of grilled fish or chicken, or with tortilla chips. 


  • 2 tablespoons olive oil
  • 3 ears fresh corn, shucked
  • 1/2 large tomato or 1 small, chopped
  • 1 scallion, chopped
  • 1 large garlic clove, minced
  • 1/4 cup cilantro, chopped
  • salt and pepper, to taste


  1. Heat olive oil in a cast iron pan or heavy skillet. Add corn and pan roast until there are brown spots on the corn kernels.
  2. Toss in tomato, scallion, and garlic. Turn off heat.
  3. Toss in cilantro.
  4. Season to taste with salt and pepper.