Gatherings Gluten-Free Kitchen Snack Vegetable Vegetarian

Fajita-ish™ Dusted Corn Salsa

By Mike Kerslake

The recent introduction of the ‘ish’ fusion spice blends to the Dizzy Pig® family of rubs has resulted in a lot of enthusiastic experimentation among staff and customers alike.

Since it has not been a banner year for fresh corn, there’s a definite need to make the most of what we have been able to obtain. To that end, recently I brought together two favorites; Fajita-ish Fusion Spice Blend and sweet Ontario corn on the cob for a spicy corn salsa that goes great as an accenting accompaniment to fish, poultry and pork.

This recipe makes 5 pints.


Print Recipe
  • 6 cobs of corn
  • 3 lbs of tomatoes (I used 2 lb fresh romas and 1 can of whole romas with juice)
  • 2 bunches of green onion (scallions), diced
  • 2 jalapeños
  • 1 red bell pepper
  • 1 15-oz can black beans
  • 1 head roasted garlic
  • 1.5 cups apple cider vinegar
  • 1/4 cup lime juice
  • 2/3 cup sugar
  • 4-5 tsp Dizzy Pig® Fajita-ish seasoning blend, divided
  • 1 tsp salt
  • 1 tsp ground coriander
  • 1/2 tsp chipotle powder



  1. Prepare a boiling water bath and 5 pint jars.
  2. Place lids in a small saucepan, cover with water, and simmer over very low heat.
  3. Cut fresh romas in half and drizzle with olive oil.
  4. Husk and de-silk the corn. Cover with olive oil and rub over surface of the cobs.
  5. Sprinkle cobs with 2 to 3 teaspoons (or more) of the Fajita-ish rub.
  6. Let rub soak in as you fire up the grill to a steady 350°F leaving grate off of the grill.
  7. In a large pot, add green onions, canned tomatoes (break them up by hand), vinegar, sugar and spices, and the remaining Fajita-ish spice blend.

Roast vegetables

  1. When cooker is hot and coals are red, drop the bell pepper and jalapeños into coals to char.
  2. Lay head of garlic on sheet of foil, drizzle over olive oil, wrap and put near red coals to roast and soften.
  3. Turn jalapeños and red pepper among the coals until well charred and blistered.
  4. Remove to heatproof bowl and cover with cling wrap to help steam and loosen skin.
  5. Place grid back on cooker.
  6. Grill tomatoes (skin side down) and corn.
  7. Grill until corn is golden/slightly charred and tomatoes are soft.
  8. Remove from grill and hold until cool enough to handle.
  9. When roasted peppers are cool enough to handle, peel off skin, chop, and add to pot with onions, tomatoes, vinegar, sugar and spices.
  10. Add tomatoes, removing skin and breaking up flesh, to the pot.
  11. Slice kernels from corn cobs and put them in the pot.
  12. Remove roasted head of garlic from coals, cool and squeeze pulp into the pot.


  1. Add medium heat to pot and warm until bubbling. Let simmer 5 minutes or until mixture thickens to desired consistency.
  2. Add black beans and simmer 5 more minutes. Adjust salt and spicing if necessary.
  3. Remove water-bathed pint jars and lids from pot of water.
  4. Fill jars till 1/2 inch of top with hot salsa. Wipe rims and put lids on hand-tight.
  5. Submerge finished jars (should make 5 pints, plus a bit extra) in boiling water bath for 15 mins.
  6. Remove and set on counter to cool.
  7. Bands should ‘pop’ to seal within a few hrs.
  8. Store in cool, dry place for upwards of 1 yr.