Roasted Corn Salsa with Cucumber
This Roasted Corn Salsa recipe combines roasted corn, cherry tomatoes, red onions, and cucumber with a savory dressing. Full of tastes and textures, it’s great to use as a dip or to add flavor to all your favorite recipes!
Why You’ll Love This Roasted Corn Salsa Recipe
This roasted corn salsa recipe is our favorite way to use up fresh produce. Not only is it quick and easy to make, but it’s also loaded with sweet, savory, refreshing flavors.
As a result, it’s great to use as a dip on its own. Or, you can enjoy it as a topping or condiment with all your favorite recipes.
Make a big batch for backyard barbecues, and everyone will be asking you for the recipe!
Ingredients You’ll Need
- 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 a thinner skin than other varieties.
- Cilantro – Feel free to omit this, or swap it out for parsley if preferred.
- Roasted Corn – If you have fresh corn, roast it on the grill or a grill pan. However, if it’s not in season or you’re in a pinch for time, canned versions will also work.
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.
- Create the dressing. In a small bowl, whisk the dressing ingredients until smooth.
- Combine. Pour the dressing over the veggies, and 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:
How to Store
This recipe is best served right away. However, if you have leftovers, you can store them in an airtight container in the fridge for up to 4 days. The salsa may become a little watery if not enjoyed within 24 hours, but it will still taste great!
Roasted Corn Salsa with Cucumber
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 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 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.
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.