Roasted Corn Salsa is a perfect snack.
A few weeks back I was approached by The Urban Spice, India’s upcoming Food and Lifestyle Magazine. I was asked to be a Contributing Writer to their Food section. I gladly accepted this offer. Now each month I am given a theme. I work around that particular theme and come up with a recipe. For the month of August, it was ‘Monsoon’. So I came up with Roasted Corn Salsa. It is a Mexican salsa with an Indian twist.
This Roasted Corn Salsa will make your taste buds tingle for more. Click To Tweet
Currently, it’s Monsoon Season in India. Growing up in this exotic land, I have fond memories of Monsoon. One of the most prominent memory is the aroma of corn being grilled on an open flame amongst the drizzling raindrops.
Enjoying a roasted corn and watching the rain pour down with a hot cup of tea was my favorite thing to do during the rainy season.
Keeping this memory in mind, I decided to use roasted corn as a main ingredient. Here I have charred corn and sweet peppers. Both of these ingredients give this salsa a very distinct earthy sweet flavor.
I have added mint to give it a refreshing taste. And to finish it off, I have used ‘Chaat Masala’. Chaat masala is a mixture of various spices which gives an instant zing to food. In India, it is added to salads, fruits, and street foods.
The main ingredient in Chaat masala is dried mango powder and black salt which gives a tang to this masala. You can get Chaat Masala in any Indian Grocery store or buy it online.
If you are not comfortable adding Chaat masala to this corn salsa, that’s fine too. It will taste equally good. You can have this salsa with tortilla chips. To give it a more Indian touch, you can serve it with roasted Papad too.
Papad is available in Indian grocery stores too and online as well. Make this salsa fresh and serve immediately. Don’t keep it for too long as the vegetables will release water and lose its taste.
While serving it to children, you can skip the chillis and paprika.
Let’s go through the recipe.
Roasted Corn Salsa
- 1 Ear Of Corn
- 1 Tomato
- 1 Green Chili
- 3 Mint Leaves
- 1/2 cup Mixed Colorful Sweet Peppers (green, red, yellow, orange, chopped)
- 1/4 cup Red Onions (chopped)
- 1 tbsp Cilantro (chopped)
- 1 tsp Garlic (minced)
- 1 tsp Fresh Lemon Juice
- 1/3 tsp Roasted Cumin Powder
- 1/3 tsp Chat Masala
- 2 pinches of dried oregano
- 2 pinches of Freshly Crushed Black Pepper
- Salt and Red Chili Powder Or Paprika (as per the taste)
How To Make It:
Roast or grill corn till the corn kernels get dark brown and are cooked well. Once done, keep it aside to let it cool for some time.
Heat a non-stick pan and add sweet peppers or bell peppers. Cook for a minute, just enough to get brown charred marks on their skin. Switch off the heat and keep it aside. Do not overcook the peppers. They should have a crunch while eating. Alternatively, you can also grill these peppers.
In a mixing bowl, add chopped onions, tomatoes, green chili, and cilantro. Follow it with minced garlic, cumin powder, dried oregano, crushed black pepper, chat masala and red chili powder. Add lemon juice. Mix everything well.
Once the corn is cooled down, separate the cooked corn kernels from the cob and add them to the mixing bowl. Follow that with the roasted sweet peppers or bell peppers. Season it with salt.
Mix everything well, and let it sit for few 5 -10 mins.
Serve it with tortilla chips or roasted papad.
Talk to your baby’s Pediatrician before starting any new food.
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This looks tasty! I love the Indian twist to this salsa! Pinned.
Thank you, Darlene.
This recipe is already pinned. It looks so fresh and healthy, a perfect summer dish!
Thanks, J. Specially for this corn season, it is a quick and healthy snack.
Corn salsa is my favorite! It is perfect for summer months!
Yes, I love it too. Thanks for stopping by. 🙂
This salsa looks delicious!
Thank you, Mel.
Love corn…and salsa. In fact we are grilling some corn up today…might be a good way to use it!!
Ok, then do give it a try. 🙂
How wonderful you are a contributor to The Urban Spice! Congratulations!
Your salsa is lovely and enticing. I’m not familiar with all the ingredients but your recipe is full of great ideas.
I enjoyed your story about the monsoon season and eating charred corn and drinking tea while you watch it rain. We often get a fair amount of rain here. I can imagine that very well.
Thank you, Diane. You can skip the Chaat masala. Still it will taste great.
Rains do bring up fond memories. We don’t get much rain here in AZ. I do miss it at times.
Thanks for sharing this amazing recipe! Roasted corn is DA BOMB!
Thank you, Levan.
Grilled corn is so good, I love the idea of adding it into a salsa! So fresh and delicious! I can just imagine this salsa over nachos too!
Nachos with this salsa will go well too. I will try that next time. Thanks for stopping by Emily.
I love this grilled corn salsa! The combination of flavours sound sooo good!
Thank you Elysia.