Serves 10
30 min
Creole Roasted Fresh Corn-Tomato Salsa
Recipe GLPR9f01fb3d671520
A vibrant Creole-inspired salsa featuring roasted fresh corn kernels combined with ripe grape tomatoes, fresh scallions, cilantro, and jalapeño, brightened with lime juice and zest. The corn is brushed with butter or olive oil and seasoned with authentic Tony Chachere's Creole Seasoning before roasting to develop a delicious char and depth of flavor. This fresh, vegetable-forward salsa is perfect as a condiment, side dish, or topping for grilled vegetables and proteins.
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Ingredients
2 ears fresh corn, husked and cleaned
2 tablespoons butter or olive oil
2 teaspoons Tony Chachere's Creole Seasoning
1 pint grape tomatoes, quartered
2 scallions, chopped
1 lime, juiced and zested
1 jalapeño or red chili, finely chopped
0.5 ounces fresh cilantro, chopped
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
Lightly brush each ear of corn on all sides with butter or olive oil, ensuring even coverage.
Sprinkle Tony Chachere's Creole Seasoning generously over the buttered corn ears, turning to coat all sides evenly.
Place the seasoned corn directly on the prepared baking sheet and roast in the preheated oven for 12 to 15 minutes, turning halfway through, until the kernels develop light golden-brown spots and char marks.
Remove the corn from the oven and allow to cool slightly until comfortable to handle.
Once cooled, carefully cut the kernels from the cob using a sharp knife, working over a clean bowl to catch any kernels and juices.
In a large mixing bowl, combine the roasted corn kernels with the quartered grape tomatoes, chopped scallions, finely chopped jalapeño, and chopped cilantro.
Add the lime juice and lime zest to the bowl and toss all ingredients together until evenly distributed and well combined.
Taste the salsa and adjust seasonings as desired, adding more lime juice or salt if needed. Allow to rest for 5 minutes before serving to allow flavors to meld.
