• Sam Burgess

Roasted Corn with Charred Jalapeno Salsa Verde

Updated: Jan 29

This simple dish is an excellent way to use the abundance of sweet corn once it’s finally in season. The salsa verde has a bright herb & garlic flavor with heat in the back that is addictive on more than just corn! Plate it up family-style or individually and go to town.

Makes: 6 appetizer servings (1 cup salsa verde)


Corn & Garnishes:

  • 6 ears of sweet corn, husk on

  • 3 tablespoons vegetable oil or melted butter

  • 1-½ tablespoons Dude’s Gourmet Steak Seasoning or another seasoning

  • Toasted pumpkin seeds (pepitas), for serving

  • Grated Manchego or Crumbled Cojita, for serving

Salsa Verde

  • 1 each fresh jalapeno

  • 1 cup fresh cilantro or parsley, stems included, minced (~1 large bunch)

  • 1 clove garlic, grated

  • 2 tablespoons red wine vinegar

  • 6 tablespoons extra virgin olive oil

  • 1 teaspoon agave or honey (optional)

  • ½ teaspoon kosher salt

  • ¼ teaspoon black pepper, freshly ground


  1. Preheat oven to 400F degrees. Place corn, husk-on, onto a sheet tray and roast in the oven until lightly charred and corn feels supple, about 20-30 minutes. Remove from the oven. Alternatively, roast corn, husk-on, in a hot grill for 10-15 minutes until the outside is charred and corn is soft.

  2. Meanwhile, over an open gas flame, grill, or broiler, char the skin of the jalapeno until blistered and blackened all over. Remove from heat and let cool slightly before using a Forge To Table Kiritsuke Damascus Gyuto to mince jalapeno (seeds in are preferable, but remove if desired) and place in a medium-sized bowl.

  3. Add minced herbs, grated garlic, red wine vinegar, extra virgin olive oil, agave or honey, salt, and black pepper, and mix well to combine. Set aside.

  4. When corn is cooled slightly, remove the charred husk. Using a Forge To Table Kiritsuke Damascus Gyuto, remove ½ inch from both ends of the corn, and slice into 2 or 3 pieces depending on how long it is. In a large bowl, toss warm corn pieces with vegetable oil or melted butter and steak seasoning until evenly coated.

  5. Set corn pieces on a large platter or individual plates and garnish with some salsa verde, pumpkin seeds, and freshly grated Manchego cheese or crumbled cojita cheese. Enjoy immediately as an appetizer or part of the main dish!

Chef’s Notes:

  • Double the salsa verde recipe for an epic accompaniment for chicken, tofu, or steak to serve alongside the corn.

  • Great for meal prep!

Recipe by Sam Burgess

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