Sheet Pan Spicy Corn Salsa

A hearty and warm corn salsa, flavored with onion, bell pepper and jalapeño.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 4  tablespoons olive oil, divided
• 1 (16 ounce) bag frozen corn, thawed
• 1  medium red onion, diced small
• 1  small green bell pepper, diced small
• 1  jalapeno, seeds removed and diced
• 4  garlic cloves, minced
• 2  teaspoons ground cumin
• 1  teaspoon chili powder, plus more for garnish
• 3  tablespoons mayonnaise
• 1  lime, juiced
• 3  tablespoons  chopped cilantro, plus more for garnish
• 2  tablespoons  finely shredded monterey jack pepper cheese, plus more for garnish
•  tortilla chips, for serving (red, white and blue)
•  kosher salt
•  ground black pepper

Directions

1. Preheat the oven to 400 degrees F.
2. Put the corn and 2 tablespoons olive oil on a baking sheet. Sprinkle with salt and pepper and toss to combine. Roast, stirring halfway through, until slightly darkened in color, 15 to 20 minutes.
3. Remove the pan from the oven and add the onion, bell pepper, jalapeno, garlic, cumin, chili powder, remaining 2 tablespoons olive oil and some salt and pepper and toss to combine with the corn. Continue roasting for another 12 to 15 minutes.
4. Remove the pan from the oven and add the mayonnaise, lime juice, cilantro and cheese, stirring to combine. Transfer to a serving bowl and top with more cilantro, shredded cheese and chili powder. Serve with tortilla chips.