Roasted Corn and Garlic Salsa (Southwest)

Total Time
Prep 10 mins
Cook 20 mins

This recipe was found in the 1997 cookbook, Vegetarian Planet. Preparation time does not include the 1 hour needed for the flavors of the salsa to develop.

Ingredients Nutrition


  1. Preheat oven to 375 degrees F.
  2. In a roasting pan, combine corn kernels & sliced garlic & mix well.
  3. Drizzle olive oil over the corn, then add the water, salt & pepper, mixing well.
  4. Roast corn & garlic, uncovered for 20 minutes.
  5. In a bowl, combine tomatoes, corn/garlic mixture, lime juice, jalapeno & cilantro.
  6. Stir well, then let the salsa stand for 1 hour at room temperature to develop the flavors.
  7. Serve salsa immediately or store in a sealed container in the refrigerator for up to 4 days ~ It is, however, best the day it's made!


Most Helpful

Delicious!! I followed the recipe exactly. I didn't realize how wonderful roasted corn and garlic slices can be. I could just eat that by itself. We also ate this with whole grain Tostitos for our Sunday lunch. Made for Zaar 1-2-3 Hits Tag Game 2011.

nemokitty April 03, 2011

This is a very flavorful and healthy snack. We enjoyed this with whole grain Tostitos. I used frozen corn and just left out the water. We will enjoy this often. Thanks for posting. Made for PRMR.

swissms February 14, 2010

That is a great salsa. Very garlicky, but we like that. I needed 4 corn cobs to get 2c of corn. Roasting brings out the sweetness of the corn and the garlic; the lime juice and cilantro make it fresh. I'll make this one again.

*Bellinda* January 19, 2010

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a