Cooking With Confidence
Pantry Staples
by Nick

Roasted Corn Salsa plus A Giveaway


One of my goals for the year is to can more things than I did last year (I did two canning projects last year)!

Summer is definitely the season to can. Things are fresh and ripe and putting up a few cans of your favorites is a great way to save money and have great food year-round. So I was really excited to check out a copy of Marisa McClellan’s new book Food in Jars, titled after her popular blog.

I posted a few recipes from her book for the poll last week and you guys picked the Roasted Corn Salsa. Good choice!

Check out the recipe and also read on for info on how you could win one of three copies of the book that I’m giving away!

4-5 1 pint jars
Prep Time
Total Time

Just a moment please...

Roasted Corn Salsa


  • 8 ears fresh corn, roasted
  • 3 pounds fresh tomatoes, chopped
  • 1 cup chopped poblano peppers, chopped (about 2)
  • 2-3 red jalapenos, diced with seeds (my addition)
  • 1 small red onion, diced
  • 1 1/2 cups apple cider vinegar
  • 1/4 cup bottled lime juice
  • 2/3 cup sugar
  • 1 1/2 teaspoons cumin seed, toasted
  • 1 teaspoon coriander, toasted
  • 1/2 teaspoon red pepper flakes, toasted
  • 1 teaspoon kosher or sea salt

Helpful Equipment

Print Recipe  


1) Get a very large pot of water boiling to sterilize cans and to process the jars after filled.

2) Add jars to pot and bring to a simmer. Let simmer for 5-10 minutes while you make the salsa.

3) Sterilize your jar lids and bands and all your tools in a small pot of boiling water as well. Keep the lids and bands in the boiling water until you are ready to use them to make sure they stay really clean.

4) To make salsa, shuck corn and place under a broiler on high heat for about 3 minutes per side. Turn and continue to broil until corn is nicely charred. You can also grill the corn to get a nice char on it.

5) Dice tomatoes, peppers, and onion and add to a large pot.

6) Toast cumin, coriander, and red pepper flakes over medium heat in a dry skillet. Once toasted and fragrant, grind spices. You can also just use ground spices.

7) Once corn is charred, let cool until you can handle it, then slice the corn off the cob and add to pot with tomatoes and peppers. Add spices to pot along with vinegar, sugar, lime juice, and salt.

8) Bring salsa to a simmer and simmer for about 10 minutes until it starts to reduce and thicken. Taste and adjust spices and seasoning to your liking.

9) Remove jars from water bath and sit on a clean towel. Divide salsa between jars and leave at least 1/2 inch of space at the top of each jar.

10) Wipe rims to ensure they are clean and add lids to jars and tighten bands around lids. Use a magnetic lifter to add the lids so they stay nice and clean.

11) Add filled and sealed jars to a boiling water bath and let process for 15 minutes.

12) Remove jars from pot and let cool for 24 hours. You should hear them "ping" and the center pressure button should be down. If you can press it down and it pops up then the jar isn't sealed correctly and you shouldn't store the jar although you can use it immediately.

13) Once the jars have cooled, you can remove the bands and store for a year in a cool, dry place. Open jars should be used within two weeks.

For more info on canning, the book Food in Jars is excellent.

Recipe adapted from Food in Jars.

Roasted Corn Salsa

Vegetables Matter

I was able to find some excellent looking corn and tomatoes at my local market which are the base for this Roasted Corn Salsa. Also, in the summer it shouldn’t be hard to find some really fresh peppers to toss into the salsa.

Marisa used just poblanos in her version, but I added some jalapeno to mine for some additional heat.

tomatoes for Roasted Corn Salsa

Delicious stuff.

Besides using really fresh and ripe vegetables, it’s important to get a nice char on your corn. It gives the final salsa an almost smokey flavor.

I roasted mine under the broiler, but you could just as easily do it on the grill. Just crank either up to high heat and keep an eye on the corn as it cooks. Turn them every few minutes and pull them when they are nice and charred.

charred corn for Roasted Corn Salsa

Broiler or grill!


There’s a ton of great flavors going on in this salsa just from the fresh vegetables, but a few spices never hurt.

Cumin, coriander, and red pepper flakes are classic flavors for salsas. If it ain’t broke, don’t fix it!

I toasted mine and then ground them, but you could also just use ground spices.

toasted spices for Roasted Corn Salsa

Great flavors.

Chopping Practice

It turns out that chopping up a few pounds of tomatoes, peppers, onions, and corn took a bit longer than I was expecting.

But don’t let it discourage you from making this. Put on some tunes, get out your best chopping knife, and get to work.

As I chopped stuff, I just added it to a large pot. For the tomatoes, you can add them with skin and juice and everything. Just toss them in. I took the seeds out of my poblanos, but left the seeds in my jalapenos.

chopped for Roasted Corn Salsa

Lots of chopping!

Once you add your corn, spices, vinegar, sugar, and salt to this, bring it to a simmer and let it simmer for about 10-15 minutes.

It should reduce down a bit and start to thicken which is what you want.

At that point you can can it in your prepared jars and you’re all set!

 Roasted Corn Salsa - Macheesmo

Cooked down.

A quick word on Canning

I don’t want to focus too much on the exact canning process for this post although I did detail it in the printed version of this post.

For the complete process though, you can check out the pickled okra that I made last year or check out Marisa’s canning resources that she lists on her blog.

A Quick Book Review

Obviously, because I’m giving away a few copies of this book, I think it is excellent. But just to elaborate a bit on it, it’s a seriously stunning book.

For starters, the design is beautiful. The paper quality, layout, and photos are all top notch which just makes it a joy to read and page through.

Probably more important though is the fact that the recipes are all super unique and delicious. Peach Plum Ginger Jam? Pickled Brussel Sprouts? Boozy Canned Peaches? You get the idea!

Maybe most importantly, Marisa does an exceptional job of making a sort of arcane technique (canning) very accessible. There’s a whole section detailing the exact process so you can ensure you are doing it safely. Anybody can start canning regularly with this book.

Roasted Corn Salsa recipe from Macheesmo



I want to try to get this book in your hot little hands so I’m giving away three copies of it!

Unfortunately, you need to have a U.S. shipping address to win a copy. Please use the below little Punchtab widget to enter the giveaway. If you have Javascript disabled and can’t see the widget, you can just leave a comment on the blog to be entered.

I’ll close the giveaway tomorrow (Friday) at 5PM eastern time and announce winners on Saturday!

Good luck and happy canning everybody!


A few other Tex-Mex recipe ideas!

Tex Mex Breakfast Peppers

Tex Mex Breakfast Peppers link

Breakfast Burritos To Go

breakfast burritos to go link

Chipotle Chicken Taco Bowls

chipotle chicken taco bowls link

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170 comments on “Roasted Corn Salsa plus A Giveaway

  1. I have never had corn salsa..but sure would like to give it a try! Just finished making strawberry and blackberry jams..Yum!!

  2. I love everything I have made from her blog. Thanks for the chance to win her book, it looks amazing!

  3. Great recipe. Please enter me for the food in jars book. On phone but will chk you out on computer when I get home. Thanks!!!

  4. Salsa – of any kind – is Food of the Gods!!! I just got a salsa and taco cookbook for grilling season. It’s from the Santa Fe School of Cooking, so guess on that one!!! Slurp!

  5. This sounds so much better than the corn relish I made 2 years ago. And I will “upcycle” those corn cobs into corn cob jelly.

    This book will make a great addition to our public library’s collection. (And since I’m the director ~ it will happen!)

  6. mmm I love corn salza! in terms of canning, I am going to attempt pickled beets this weekend! whoot!

  7. I love corn salsa! I am much more a corn salsa person than a tomato salsa person. My local farm just started selling their corn, and I have a boatload of jalapenos from my garden- I just might be making this salsa this weekend!

  8. This salsa looks/sounds AMAZING! I was just thinking that I needed to cook off a load of corn and can something with it…I think this is IT.

  9. this is a nice idea… i am not a fan of tomato salsa, but i really enjoy corn so this might just be for me.

  10. This Corn Salsa Recipe looks Wonderful. I can not wait to try this one!!! I want to get some sweet, fresh corn and then make it up, as I am thinking that this would make a Lovely gift.
    I am hopeful that I can be one of the lucky ones and win the book!!!!
    Thank-You for such a Yummy looking Recipe, and for Sharing! :-)

  11. Can’t wait to try this, I have canned the past two weeks and am looking forward to doing something other than jams and berries! :) This salsa looks great and I am sure the cookbook is fantastic!

  12. I had never heard of corn salsa until this article, but it certainly looks and sounds delicious! I’m going to have to make some soon.

  13. We have yet to can a salsa we like (we have no problem making fresh stuff we like), but this looks like it could be it. I can hardly wait until our peppers and tomatoes are in to give it a whirl.
    Thanks for posting!

  14. We eat salsa the way some peoe eat ketchup…on everything. This will be a good way to switch it up and support our habit locally.

  15. I have never had corn salsa, but everything that comes from Marissa’s kitchen is usually a win! It looks divine, though. Thank you for the chance to win!

  16. That whole Punchtab thing isn’t working for me :(

    I’ve never canned before, but I always wanted to do it for making thoughtful gifts. High upfront costs, but nearly free afterward!

  17. I’ve never canned salsas before, but this looks like a great one to start with and a new way for me to use corn.

  18. I love salsa! I put it on everything from eggs, potatoes, pasta, pizza and use it as a substitute in soups! Can’t go wrong with super flavorful salsa that doesn’t hurt your waistline!

  19. I’ve never tried corn salsa, though I *love* “standard” salsa. Your pictures make it look delicious and I maybe just have to try it now!

  20. This sounds wonderful! We grow acres of sweet corn plus grow our own veggies in a huge garden. Love to try new recipes. Love to win the book! Thx!

  21. This salsa looks great. I haven’t made it yet but I’d like to – there’s still time left this summer!

  22. Can’t wait to try the recipe! I am an everyday reader of Marisa’s blog! Canning is so cool! Thanks for this opportunity!

  23. I have planted tomatoes for the first time this year and the anticipation to harvest them is killing me! The second those plump red gems are ready, I will be making this corn salsa!

  24. Awesome blog I found the link from ‘Food in Jars’. Definately going to make this recipe, thanks for posting!

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