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!
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!
- 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.
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
- Combine the salad. Add all the veggies and cilantro to a large mixing bowl.
2. Create the dressing. In a small bowl, whisk the dressing ingredients until smooth.
3. Pour. Pour the dressing over the veggies.
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:
- Burrito Bowls
- Tacos Salads
- Easy Vegetarian Tostadas
- Air Fryer Fish Tostadas
- Easy Beef Enchiladas
- Ground Beef Tacos
Common Questions
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.
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!
We don’t recommend it. It will become too watery or soggy once thawed. Luckily, it’s quick to toss together fresh.
More Delicious Dip Recipes
Zesty Roasted Corn Salsa with Cucumbers Recipe
Equipment
- large spoon
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
- 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
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
Nutrition
Did you enjoy this Roasted Corn Salsa recipe? We’d love it if you left a rating and review to let us know, and don’t forget to tag us in your recreations on Instagram!
We make this with our garden harvests! So much flavor and eating it with blue corn tortilla chips is elite. *chef’s kiss*
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.
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!
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.