Garden Fresh Roasted Corn Salsa


  • 4 large ears of corn, husked, silky hair removed
  • 1 red bell pepper, seeded, diced
  • 3 garden tomatoes
  • 1 jalapeno, seeds and membranes removed, minced
  • 1/4 cup finely chopped red onion
  • Zest and juice of 1 large lime
  • 3 tablespoons chopped fresh cilantro


  1. Using a sharp knife, remove the corn kernels from the cob. (Since holding corn cobs upright can be tricky for young hands, this is a job for mom.)
  2. Let your kids scoop corn into a large bowl and add in red bell pepper.
  3. Heat a dry cast-iron skillet over medium heat until hot. Have your kids carefully pour corn mixture into the skillet.
  4. Cook, stirring occasionally, until the corn is lightly browned.
  5. Transfer the corn back to the large bowl.
  6. Let your kids add the remaining ingredients and stir.
  7. Serve immediately or refrigerate until it is ready to serve.

Serve with baked whole wheat tortilla or pita chips:

  1. Pre-heat oven to 350 degrees.
  2. Slice or tear tortilla/pita into bite size pieces.
  3. Optional – lightly brush with olive oil and sprinkle with desired seasonings.
  4. Place on baking sheet and bake for 12-15 minutes until crisp, turning once.

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