Roasted Corn Salsa

This Roasted Corn Salsa recipe combines roasted corn, cherry tomatoes, red onions, and cucumber with a savory dressing. Quick to make and full of fresh flavors, it’s great to use as a condiment or appetizer with tortilla chips!

Looking for more easy dips? Try our 9-layer dip and homemade guacamole, too!

A bowl of corn salsa with cucumber, tomato, red onion and cilantro in a bowl.

We make this roasted corn dip all summer long. It’s a staple at our summer barbecues and picnics alongside our easy coleslaw recipe and fresh fruit salad. Not only is it refreshing and delicious, but it’s also quick and easy to make with no cooking required. Just chop, combine, and serve.

Ingredients You’ll Need 

Below is an overview of the ingredients and instructions for this recipe. Please be sure to scroll down to the recipe card below for the complete details!

Labeled ingredients for zesty roasted corn salsa with cucumbers.
  • Tomatoes – We use cherry tomatoes, but grape tomatoes will also work. 
  • Red Onions – These add a nice crunch and subtle tang.
  • Cucumbers – We recommend using English cucumbers or Persian cucumbers because they contain fewer seeds and have thinner skin than other varieties. 
  • Cilantro – Feel free to omit this, or swap it out for parsley if preferred. 
  • Roasted Corn – If possible, use fresh sweet corn kernels. If corn isn’t in season, you can use frozen corn, thaw it in the fridge, and drain the excess liquid. Roast on a grill or in a grill pan on the stove. Grilled corn adds a smoky taste and lots of depth.
Lime juice, olive oil, cumin, garlic, salt and black pepper in bowls.

Dressing

  • Lime Juice – Freshly squeezed is best! 
  • Extra Virgin Olive Oil – This forms the base of the dressing and provides a good dose of healthy fats. 
  • Seasonings – Garlic powder, cumin powder, salt, and pepper create a savory, slightly spicy taste. 

How to Make Roasted Corn Salsa with Cucumbers

Roasted corn, red onion, tomato, cilantro and cucumbers in a bowl.
  1. Combine the salad. Add all the veggies and cilantro to a large mixing bowl. 
Cumin and seasonings mixed with lime juice in a glass bowl.

2. Create the dressing. In a small bowl, whisk the dressing ingredients until smooth. 

Pouring a lime dressing over a corn, tomato and cucumber salad.

3. Pour. Pour the dressing over the veggies.

Roasted corn, cilantro, and fresh veggies in a lime cumin dressing.

4. Combine. Gently mix to combine. Enjoy!

Ways to Use

One of the best things about this roasted corn salsa is how versatile it is! We love to serve it as a dip with tortilla chips. However, it’s also great as a condiment with recipes like: 

Roasted corn salsa with cucumber in a bowl with two spoons.

Common Questions

What else can I add to my fresh corn salsa?

Include any produce you have on hand. Poblano peppers are a tasty way to add a touch of heat. Black beans add texture, fiber, and plant-based protein. Or, include chopped bell peppers for extra crunch.

You can even include shredded chicken or shrimp to transform it from a side dish into a complete meal.

How long does roasted corn salsa last?

This recipe is best served right away. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 4 days. The salsa may become a little watery if not enjoyed within 24 hours, but it will still taste great! 

Can I freeze corn salsa?

We don’t recommend it. It will become too watery or soggy once thawed. Luckily, it’s quick to toss together fresh.

Diced cucumber, cherry tomato, red onion and corn salsa on a spoon.
Roasted corn salsa with cucumber in a bowl with two spoons.

Zesty Roasted Corn Salsa with Cucumbers Recipe

Sammi Ricke
Make this zesty, no-cook roasted corn salsa recipe in 20 minutes or less for a refreshing condiment or appetizer with tortilla chips!
5 from 1 vote
Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer, Side Dish, Snack
Cuisine Mexican
Servings 8 servings
Calories 61 kcal

Equipment

Ingredients
  

Veggies

  • 15 ounces canned roasted corn, drained (or fresh corn roasted on the grill or gas stove)
  • 1 cup English cucumber, sliced in quarters (use regular cucumber, if need be)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, diced
  • 1/4 cup cilantro, minced

Dressing

Instructions
 

  • Add all the chopped vegetables to a large bowl. Set aside.
    15 ounces canned roasted corn, drained, 1 cup English cucumber, sliced in quarters, 1 cup cherry tomatoes, halved, 1/2 cup red onion, diced, 1/4 cup cilantro, minced
  • In a small bowl, whisk together all the dressing ingredients.
    3 Tablespoons lime juice, 1 Tablespoon extra virgin olive oil, 3/4 teaspoon garlic powder, 3/4 teaspoon cumin powder, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper
  • Pour the dressing over the veggies and gently mix until combined.
  • Serve immediately or store in the fridge for up to 4 days.

Notes

Ingredient Tips –  We prefer English cucumbers as they contain less water than regular cucumbers in this salad. If using large cherry tomatoes slice into 1/6s not quarters. 
Prep Tips – This recipe can be made in advance, though after 24 hours the salsa gets a little watery but still tastes great!

Nutrition

Serving: 1servingCalories: 61kcalCarbohydrates: 12.3gProtein: 1.3gFat: 2.1gSaturated Fat: 0.3gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 138.1mgPotassium: 0mgFiber: 2.1gSugar: 3.7gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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5 from 1 vote

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Recipe Rating




9 Comments

  1. 5 stars
    We make this with our garden harvests! So much flavor and eating it with blue corn tortilla chips is elite. *chef’s kiss*

  2. Just made this salsa I didn’t have the canned roasted corn so I roasted two ears. I think my ratios were off because it came out very limey, but I added some more cumin, garlic, powder and a little bit of chili powder and a teaspoon of juaillo chili paste to tone it down. I think it’s going to be perfect on my spicy pork carnitas.

    1. Oh yum! Yes, the perfect pork carnitas pairing. I am making this salsa soon so I’ll adjust the measurements, if needed. 🙂 Thanks for taking the time to leave a comment, Landriko!

  3. Yummy!! This looks amazing. The perfect summer recipe and great for Taco Tuesday. I can’t wait to try it and am going to feature your recipe in my week in rewind post tomorrow.