Roasted Corn & Peppers Topping Recipe

Prep vegetables

Preheat oven to 450°F (230°C) or prepare a hot grill. If using corn on the cob, remove husks and silk; if using frozen corn, thaw and pat dry. Cut the corn kernels off the cob (you should end up with about 2 cups). Core and seed the bell peppers and cut into 1/2-inch dice (about 1 cup each). Finely dice the red onion. Mince the garlic and finely chop the cilantro. If using jalapeño, halve, remove seeds for milder heat and finely mince (about 1/2 cup when minced).

Toss with oil and seasonings

In a large bowl, combine the corn, diced bell peppers, jalapeño, red onion and minced garlic. Add 2 tablespoons extra-virgin olive oil and 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika and 1/2 teaspoon ground cumin. Toss thoroughly so everything is evenly coated. If using butter, melt and drizzle over the mixture and toss again for a richer roasted flavor.

Roast or grill the vegetables

For oven roasting: Spread the vegetable mixture in a single layer on a rimmed baking sheet lined with parchment or foil. Roast in the preheated 450°F (230°C) oven for 12–18 minutes, stirring once halfway through, until the corn is lightly charred and the peppers are blistered. For grilling: place corn kernels wrapped in foil or on a grill-safe pan and peppers on the grill grates; cook over medium-high heat, turning as needed, until charred (about 8–12 minutes), then combine and cool slightly.

Finish and season

Remove the roasting pan from the oven and let the mixture cool for 3–5 minutes. Transfer to a mixing bowl. Add 2 tablespoons fresh lime juice and 1/4 cup chopped cilantro. Taste and adjust seasoning, adding more salt or lime juice if needed. If using, fold in 1/4 cup crumbled cotija or feta for a salty, creamy contrast.

Serve or store

Serve warm or at room temperature as a topping for tacos, grilled meats, fish, salads, tostadas or grain bowls. Refrigerate leftovers in an airtight container for up to 3 days. Rewarm gently in a skillet over medium heat or bring to room temperature before serving; add a splash of lime if flavors have dulled.