Hearts of Palm and Roasted Corn Salsa [#MMAZ]

by Sarah on July 22, 2013 · 9 comments

I was very excited when Heather chose H is for Hearts of Palm for her Meatless Mondays A-Z challenge.

And not just because I requested it.

I have loved hearts of palm since the minute I mistook them for string cheese* in a salad in Costa Rica–

*I swear. If you cut them the right way, they seriously look like processed mozarella.

—but I have really only ‘cooked’ with them once, to make a Hearts of Palm + Zucchini ‘CevicheSalad.

The inspiration for this recipe was Bobby Flay’s Roasted Corn Salsa, which my aunt, Madeline, made–to much acclaim–over the Fourth of July in Wisconsin.

it's mixed it with about a hundred other things on this plate, but i promise it was pretty on its own

I was somewhat fixated on the concept of roasting frozen corn, as it was not only delicious, it put me in the mind of a long lost* Roasted Corn + Black Eyed Pea Salsa recipe I loved involving the same technique.

*long lost [adj.] not on myrecipes.com with the rest of the Cooking Light archives, for reasons no one can determine, but can be found on the internet if you look hard enough (or just google “Cooking Light roasted corn black bean salsa”)

So I wanted to remake the Roasted Corn Salsa, but add the special intrigue of the completely undervalued--and underutilized–hearts of palm.

It also uses tomatillos, which are like tart green tomatoes. Dressed in a superhero cape husk.

I think the original recipe used oil, but I focused on lots of cilantro and lots of lime.

The honey bear was so excited to be included, he flipped out. (Hee hee hee ;))

If you know me, you know I have a strong internal issue and conflict with calling this salsa.

This is not salsa. It is pico (de gallo).

But you can eat it with chips.

And you can put it on a yummy salad with salmon.

Or you can just eat it on its own.

Yet calling it Hearts of Palm and Roasted Corn Salsa [Slash] Salad [Slash] Pico De Gallo seemed a little wordy.

Even for me.

Hearts of Palm and Roasted Corn Salsa

(Makes…a lot.)

  • 16 oz. frozen sweet white corn, thawed
  • 14.1 oz. can hearts of palm, drained and chopped
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup tomatillo, finely chopped
  • 1/2 cup red onion, finely chopped
  • 1/4 cup fresh lime juice
  • 3 Tbsp. finely chopped, seeded jalapeno
  • salt and pepper, to taste
  1. Spread corn out on a baking sheet coated with cooking spray. 
  2. Bake at 350 degrees for about 30 minutes, stirring occasionally, or until the corn starts to brown.
  3. While corn cooks, combine remaining ingredients in a large mixing bowl.
  4. Allow corn to cool slightly–mostly so you don’t burn yourself when you cannot resist eating it straight from the bowl–before adding to the mixing bowl.
  5. Stir well.
(As with most things, this tastes great immediately, but even better after a few hours, or the next day.)
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Kristina July 22, 2013 at 10:28 am

roasted corn is the best. I’ve never roasted off the cob, though – that’s dedication!

this sounds fantastic, minus ALL the cilantro 😉

Amanda @ Diary of a Semi-Health Nut July 22, 2013 at 10:35 am

You are making me crave vegetables. Which is not normal. Good work. 😉

Also I am totally trying to roast my own corn!! Bookmarking this and probably putting it on my SHN favs! 😉

Hannah @ CleanEatingVeggieGirl July 22, 2013 at 11:14 am

This sounds SO good and refreshing for Summer! I have never tried hearts of palm. What exactly does it taste like? Does it taste similar to anything else? I am intrigued!

Heather @ Better With Veggies July 22, 2013 at 1:00 pm

This looks so refreshing and perfect for the hot weather we’re getting right now. :)

Laura @ Sprint 2 the Table July 22, 2013 at 2:48 pm

Isn’t corn so addicting? Love this idea! I bet you could add blueberres too. 😉

Alex @ Cookie Dough Katzen July 22, 2013 at 3:03 pm

Great idea! I love heart of palm. It definitely looks like string cheese though haha! I like to eat it over top of salads too!

Tricia @ Saving room for dessert July 23, 2013 at 9:23 am

You know I love roasted corn anything but this sounds fantastic! Pico, salsa whatever especially served with my favorite chips in the whole world!

Melissa @ Treats With a Twist July 23, 2013 at 1:39 pm

This is totally random, but the first time I had hearts of palm was on the house salad at Bonefish Grill. Love it!

Jen@HealthyFoodandFamily July 23, 2013 at 9:22 pm

Love your recipes! Very creative :)

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