Peppery Salsa Roasted Corn

Peppery Salsa Roasted Corn


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Give your traditional corn on the cob a Southwestern kick. Season these mini cobs with salt and pepper and even a little extra spice to meet your preferences.

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Time needed

10 min preparation + 2-3 hour cooking

Serving Size / Yield

12 skewers


  • 1 (12 count) package mini corn on the cob
  • 1 jar salsa
  • 1 T. chili powder
  • 1 tsp. cumin
  • Pepper to taste

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Pierce each corn on the cob with a skewer and place into a greased crockpot. In a bowl, combine salsa, chili powder, and cumin. Pour over corn, season with pepper, and cook on high for 2 to 3 hours until tender.

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