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Erin Rosar
November 22, 2013 | Tasty Recipes | Erin Rosar

Roasted Corn Salsa

This fantastic corn salsa recipe from Emeril Lagasse is sure to impress!


  • 5 medium ears of yellow corn, husks and silk removed
  • 5 tsp of vegetable oil
  • 1/2 cup mayonnaise, preferably homemade
  • 2 tbsp tequila
  • 2 tbsp fresh lime juice
  • 1 tsp minced garlic
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 cup diced green onions
  • 1/2 Serrano pepper, finely chopped (seeds included)
  • 1/3 cup diced red bell pepper
  • 2 tbsp chopped fresh cilantro leaves
  • 1 avocado, sliced for garnish


  1. Preheat a grill to medium-high
  2. Soak corn in water for 5 minutes, drain and pat dry.
  3. Lightly rub each ear of corn with 1 teaspoon of the oil and place the corn directly on the grill. 
  4. Grill the corn, turning occasionally, until the kernels are lightly browned on all sides, about 20 minutes.
  5. Remove and set aside until cool.
  6. When the ears have cooled, cut the kernels from the cobs and transfer to a mixing bowl.
  7. In a separate small bowl, whisk together the mayonnaise, tequila, lime juice, garlic, salt, and pepper.
  8. Pour the mayonnaise-tequila dressing over the cooled corn kernels.
  9. Stir in the green onions, diced serrano pepper, red bell pepper, and cilantro.
  10. Adjust seasonings as needed.
  11. Cover and chill for 1 hour.
  12. Place corn salsa in a serving bowl, garnish with avocado slices, and serve with tortilla chips.


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