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A close up image of the corner of the pan of corn salsa.
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Roasted Corn Salsa

This roasted corn salsa is simple to make, full of flavor, and goes with just about anything! Delicious over tacos, chicken, eggs... or just scooped up with a bowl of tortilla chips.
Course Appetizer, dinner, Lunch
Cuisine condiment, vegetarian
Diet Low Lactose
Prep Time 5 minutes
Cook Time 30 minutes
0 minutes
Total Time 35 minutes
Servings 6 servings
Calories 163kcal
Author Jessy Freimann

Equipment

Ingredients

  • Cooking spray
  • 1 cup red onion diced
  • 2 cups frozen corn
  • 1 cup red bell pepper diced
  • 14.5 ounces black beans drained and rinsed
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon Garlic Powder

Instructions

  • Preheat oven to 400 degrees F and spray your pan well with the cooking spray or line with parchment and spray..
  • Mix all veggies and beans well and spread in an even layer on the pan.
  • Spray more cooking spray on the veggies.
  • Season liberally with salt, pepper and garlic powder to taste.
  • Bake for 30 minutes, flipping once half way through. Cool and serve.

Video

Notes

  • Don't crowd the pan. Spreading everything in a single even layer is key to getting that roasted, slightly charred flavor rather than steaming.
  • Flip periodically. Giving the veggies a toss a couple of times while roasting helps everything caramelize evenly.
  • Double the batch. This salsa disappears fast, so making extra means you'll have it ready to go all week.
  • Stir it into leftovers. Spoon it over last night's taco meat or mix it into a salad. It instantly kicks everything up a notch!
  • Customize it. Add a diced jalapeño for heat, fresh cilantro for brightness (after roasting), a squeeze of lime, or even a pinch of smoked paprika for a subtle smoky depth.
  • Mix in extras. Diced avocado, cherry tomatoes, or crumbled cotija cheese are all delicious additions that take this salsa to the next level. Add these just before serving.
  • Ingredients to prep ahead- The veggies and beans can be mixed and stored in the fridge the night before. Just spread the mixture on the pan and roast when ready.
  • Leftovers and storage- Store in an airtight container in the fridge for up to 3 days.

Nutrition

Serving: 1serving | Calories: 163kcal | Carbohydrates: 34g | Protein: 9g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 393mg | Potassium: 503mg | Fiber: 9g | Sugar: 2g | Vitamin A: 785IU | Vitamin C: 38mg | Calcium: 30mg | Iron: 2mg