Sheet Pan Spicy Corn Salsa

Name: Sheet Pan Spicy Corn Salsa
Ingredients: 4 tablespoons olive oil, divided; 1 (16 ounce) bag frozen corn, thawed; 1 medium red onion, diced small; 1 small green bell pepper, diced small; 1 jalapeno, seeds removed and diced; 4 garlic cloves, minced; 2 teaspoons ground cumin; 1 teaspoon chili powder, plus more for garnish; 3 tablespoons mayonnaise; 1 lime, juiced; 3 tablespoons chopped cilantro, plus more for garnish; 2 tablespoons finely shredded monterey jack pepper cheese, plus more for garnish; tortilla chips, for serving (red, white and blue); kosher salt; ground black pepper

15 ingredients

4 steps

Ingredients

4 tablespoons olive oil, divided
1 (16 ounce) bag frozen corn, thawed
1 medium red onion, diced small
1 small green bell pepper, diced small
1 jalapeno, seeds removed and diced
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon chili powder, plus more for garnish
3 tablespoons mayonnaise
1 lime, juiced
3 tablespoons chopped cilantro, plus more for garnish
2 tablespoons finely shredded monterey jack pepper cheese, plus more for garnish
tortilla chips, for serving (red, white and blue)
kosher salt
ground black pepper

Directions

1

Preheat the oven to 400 degrees F.
2

Put the corn and 2 tablespoons olive oil on a baking sheet. Sprinkle with salt and pepper and toss to combine. Roast, stirring halfway through, until slightly darkened in color, 15 to 20 minutes.
3

Remove the pan from the oven and add the onion, bell pepper, jalapeno, garlic, cumin, chili powder, remaining 2 tablespoons olive oil and some salt and pepper and toss to combine with the corn. Continue roasting for another 12 to 15 minutes.
4

Remove the pan from the oven and add the mayonnaise, lime juice, cilantro and cheese, stirring to combine. Transfer to a serving bowl and top with more cilantro, shredded cheese and chili powder. Serve with tortilla chips.