Roasted Tomato and Corn Salsa

Prep Time 15 mins Cook Time 60 mins Serves 4-6


  • 2 lbs cherry/roma tomatoes
  • 2-3 cloves garlic
  • 1 serrano pepper
  • 1 large onion
  • 2 tablespoons olive oil
  • 2 ears sweet corn
  • juice from a lime
  • 1 cup cilantro
  • 1/2 teaspoon salt


  1. Preheat oven to 400˚.
  2. Slice tomatoes in half and place on a baking tray. Roughly chop the serrano pepper, garlic, and onion. Toss with 1 tablespoon of olive oil and sprinkle over tomatoes. Place in over and roast until everything is soft and lightly browning, 45-55 minutes.
  3. Remove corn from cob. Easiest way to do this is remove husk and place perpendicular in a large bowl, carefully cutting downwards. Toss with remaning tablespoon of olive oil and place on a separate baking tray. Roast until lightly browning, 15-20 minutes.
  4. In a food processor, combine roasted tomato mixture and cilantro. Pulse until combined. Squeeze in lime juice and salt, pulsing a few more times. Remove, place in a bowl, and stir in roasted corn.


Recipe Notes

Makes two pints
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