Instructions

Step 1

Start by warming up your oven to 400°F (200°C). While that heats up, grab a rimmed baking sheet and line it with parchment paper—this keeps the tomatoes and corn from sticking and makes cleanup a breeze. Once your oven is fully preheated, you're ready to load up that sheet pan with the veggies and get roasting!

Step 2

Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper. Arrange 1 pound of halved cherry tomatoes, 1 diced red bell pepper, 1 diced yellow onion, and 3 minced garlic cloves in a single layer on the prepared sheet. Drizzle everything with 2 tablespoons of olive oil and toss gently with your hands until evenly coated. Season generously with 1 teaspoon of kosher salt and ½ teaspoon of black pepper, then spread the vegetables into an even layer. Slide the baking sheet into the center of the oven and roast for 25 to 30 minutes, rotating the pan halfway through, until the tomatoes have burst and started to caramelize, the peppers are tender and slightly charred at the edges, and the onions are soft and golden brown. Keep an eye on them during the last 5 minutes—if the garlic starts to look too dark, just give everything a quick stir. Once they're beautifully blistered and fragrant, remove the pan from the oven and let the vegetables cool slightly before blending them into your salsa.

Step 3

**Step 3:** While your tomatoes and onions are working their magic in the oven, grab a skillet and warm that last tablespoon of olive oil over medium heat. Toss in your corn kernels and let them sizzle — you’ll want to cook and stir them for about 6 to 8 minutes, until they’re nicely caramelized and golden brown in spots. Give them a good stir every now and then so they don’t stick or burn. Once they’re beautifully toasted and fragrant, go ahead and take the pan off the heat.

Step 4

Spread the roasted vegetables onto a large plate or baking sheet in a single layer. Let them sit for 5-7 minutes until they're cool enough to handle comfortably. You'll know they're ready when the corn kernels are no longer steaming and the tomatoes have lost their intense heat. This brief cooling period makes them much easier to work with when you start chopping and mixing everything together.

Step 5

Transfer the roasted vegetables—charred corn kernels, blistered tomato halves, and caramelized onion wedges—into the bowl of your food processor. Pulse 4–5 times, just until the pieces break apart and release their juices, being careful not to turn them into a smooth paste. Add the fresh cilantro leaves (stems removed), raw pepitas, freshly squeezed lime juice, and a pinch of granulated sugar to balance the acidity. Pulse again, stopping to scrape down the sides as needed, until the mixture reaches your preferred consistency—chunky for a rustic salsa or smoother if you like it more saucy. Taste and adjust with a squeeze more lime or pinch of salt if needed.

Step 6

Grab a spoon and give your salsa a quick taste — you’ll want to check if it needs a bit more brightness or depth. If it tastes flat, add a pinch of salt; if it’s too sharp, a tiny sprinkle of sugar will mellow it out. Give it one or two gentle pulses in the blender or food processor to recombine everything, just until it looks evenly mixed but still has some texture. Taste again and adjust as needed — this is your salsa, so make it sing.

Step 7

Transfer your roasted tomato mixture to a spacious serving bowl, scraping every last bit of those caramelized edges from the baking sheet. Now fold in the fresh corn kernels gently with a wooden spoon until they're evenly distributed throughout the salsa—look for that beautiful contrast of golden corn against the deep red tomatoes. Taste and adjust the seasoning if needed, then grab your favorite tortilla chips and dig in while everything's still warm!

Easy Roasted Tomato Corn Salsa Recipe | Fresh & Flavorful

Roasted Tomato, Corn & Pepita Salsa