Roasted Tomato and Corn Salsa

Roasted Tomato and Corn Salsa: A Flavor-Packed Fiesta by Dennis Sydnor

Experience a burst of vibrant flavors with Chef Dennis Sydnor’s Roasted Tomato and Corn Salsa—a salsa that dances on the taste buds with the rich, smoky essence of roasted vegetables. This recipe is a symphony of textures and tastes, combining juicy tomatoes, sweet corn, and the gentle heat of peppers for a culinary fiesta like no other.

With a few simple steps, Chef Dennis Sydnor guides you through the process of turning these roasted treasures into a salsa that will be the star of any gathering. The addition of lime juice, dark chili powder, and cilantro adds a zesty and aromatic flair, elevating the salsa to new heights.

Whether you’re serving it at a barbecue, a potluck, or simply as a snack for yourself, Roasted Tomato and Corn Salsa is a dish that brings people together.

Roasted Tomato And Corn Salsa

Recipe by Dennis Sydnor
Course Appetizer, Snack


  • 4 Roma tomatoes, cored
  • 1 jalapeño, stemmed and deseeded
  • 1 Poblano pepper
  • 2 ears yellow corn, husks and silks removed
  • 1 small yellow onion, peeled
  • 1 tablespoon olive oil
  • 3 cloves garlic, peeled
  • 1 teaspoon kosher salt, divided
  • 2 tablespoons fresh lime juice
  • 1 teaspoon dark chili powder or substitute chili powder
  • ¼ cup fresh cilantro, rough chopped with stems included


  • Preheat oven on broil to 450 degrees F. Place oven rack 6 inches from broiler. Rinse all produce and pat dry. Cut tomatoes, jalapeños, and Poblano pepper in half. Slice onion into ½-inch slices. Place all on parchment paper-lined baking sheet. Drizzle with olive oil, then season with ½ teaspoon salt. Note: Tomatoes and peppers should be skin side up.
  • Broil for 12 to 15 minutes, or until the vegetables are charred. Watch closely to prevent burning, as cook times vary. Remove from oven. Once cooled, remove skins from tomatoes and peppers. Discard removed skins. Cut corn kernels from the cobs into large bowl. In a food processor, pulse 6 to 7 times the peppers, onions, and garlic. For thinner salsa, pulse until desired consistency is reached. Transfer to mixing bowl. Reusing the food processor, pulse the tomatoes, lime juice, dark chili powder, and remaining salt to desired consistency. Transfer to mixing bowl and add cilantro. Stir all ingredients until combined.
  • Marinate salsa in refrigerator for at least an hour. Serve cold with preferred chips, or use as a topping for tacos or roasted meats. Salsa will keep refrigerated in an airtight container for 5 to 7 days.