What I Made: Corn and Red Pepper Salsa

Along with the fajitas, I decided to make a homemade salsa.  I have made a homemade pico de gallo before, which I find fresher and tastier than any canned salsa, but with the abundance of corn in my baskets these past few weeks, I thought I’d try a corn salsa. There is lots of corn at local farmers’ markets right now, or you could always use canned for a taste of summer all year long!


The corn silks are removed, then the husks and folded back around the ears. The re-wrapped corn goes into the oven for 30 minutes at 350 to roast. After the kernels are sliced off, they’re combined with diced red pepper, diced onion, some diced Hungarian hot wax pepper, cilantro and cumin. To add a little protein, I also added black beans, but you could leave them out or substitute your preferred bean.

This recipe would also make a great dipping salsa on it’s own. Just get thick chips to stand up to the substantial ingredients.


Roasted Corn and Red Pepper Salsa, adapted from Closet Cooking


3 ears of corn
1 small red pepper
1/2 Hungarian hot wax pepper (or more, to taste)
1/4 cup sweet onion
1 handlful cilantro (chopped)
1can black beans, drained
Juice of 1 lime
1/4 teaspoon cumin
salt and pepper to taste

1. Peel the husks of the corn back and remove the silk.
2. Pull the husks back over the corn and roast in a preheated 350F oven until cooked, about 30-40 minutes.
3. Let the corn cool and then slice down the cob, cutting off the kernels.
4. Finely dice the peppers and onion and chop the cilantro.
5. Mix all ingredients together and serve.


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