Last week, while our little ones were at preschool together, Polly and I spent the four quick morning hours making, canning, and freezing Roasted Corn Salsa. We actually walked away from the whole project with two versions of corn salsa recipe. This particular one is for freezing for later or eating fresh now. We’ll link to another canned version next week when Polly teaches a reluctant learner (that’s me) and you how to can using a water bath. Get excited!
The #1 thing I love about this Roasted Corn Salsa is that my kids love it! It’s sweet with a hint of heat, which makes it palatable and delicious for all ages. I’m planning to try it tomorrow for lunch with some fresh avocado tossed with it. (This may or may not make the third day in a row I’ve eaten it at noon.) I might even hit it with a little extra squeeze of lime. Cue mouth watering.
The #2 thing I heart about this Roasted Corn Salsa is that it’s freezable. I made this huge batch recipe that I’m going to share, divided it into these cute Weck canning jars from MightyNest, and froze all but one. I’ve also been handing them to friends and family left and right. To thaw this frozen Roasted Corn Salsa, simply set it in the refrigerator overnight.
One of the keys to the depth of flavor in this recipe is the roasted corn. You can either grill it or simply use your broiler in the oven to brown the ears. This bit of toastiness enhances the flavor of the corn kernels like nobody’s business.
And, will you just look at all those fresh veggies in the pot? I can’t wait to try this recipe with the fruit of my (or my mom’s) garden. Mmmm, tomatoes, peppers, onions, corn, cilantro, and garlic. Oh the smell. It’s salsa heaven. Even the salesman who rang the doorbell during our cooking session commented, “Wow, smells great. You must be cooking.” (Thanks. Yep, we sure are buddy. And, no thanks, we don’t want to buy the meat (??) you’re selling.)
Of course, Polly and I had to take a little break between cooking, learning to can, and staging photos to eat our weight in Roasted Corn Salsa with some chips for lunch. I’m confident our green side salads cross-cancelled all those chips.
P.S. Stay tuned all week on the blog for some slightly nerdy video tips (like How to Chop an Onion Like a Pro, Tips for Juicing a Lime, and The Best Way to Cut Corn Off the Cob) we recorded that same morning that will help you in your Roasted Corn Salsa quest.
- 8 ears of fresh corn, shucks with silks removed (Here's the best way to cut corn off the cob)
- 5 cups chopped and seeded fresh tomatoes (about 3 pounds tomatoes; squeeze out extra liquid)
- 2 medium poblano peppers, seeded, finely chopped
- 1 jalapeno pepper, seeded, minced (may want to leave out if making for kids)
- 1 cup chopped red onion (1 medium onion) (Here's a quick way to chop it like a pro!)
- 1 can black beans, drained and rinsed
- 1 cup apple cider vinegar
- ½ cup fresh lime juice (juice of about about 4 limes) (Check out this tip for juicing a lime)
- ¼ cup chopped cilantro
- 1½ teaspoons ground cumin
- ½ teaspoon red pepper flakes (can add a little more for more heat)
- salt and pepper, to taste (we used 1½ teaspoons salt and ½ teaspoon pepper)
- Preheat oven broiler*. Place corn on a sheet pan with sides. Roast corn under the broiler turning every 3-4 minutes, until lightly browned (about 10-15 minutes).
- After corn is cool enough to handle, cut the kernels off the cob.
- In a large pot, combine all ingredients and simmer for 10 minutes. Taste and adjust seasoning.
- Remove from heat and let cool.
Put cooled salsa in freezer jars (or bags). Be sure to leave at least an inch at the top of a jar, because it will expand when frozen.
Place in the refrigerator until thawed. Serve and enjoy!