Fire up the grill to get this corn salsa recipe started! You’ll love the smoky flavor that comes with grilling corn. It also makes a much lighter salsa than those that are tomato-based.
Grilling corn until it’s almost black may seem intimidating, but it shouldn’t be. If you want the corn a bit crispier, just throw it back on the grill for a few minutes after it has cooled. Then cut it off the cob. If you haven’t cut corn off the cob before, it’s easier than you think!
We mixed our sweet corn with diced red onion, cherry tomatoes and jalapeños but you can add whatever you’d like and adjust the heat accordingly. Just make sure to cover it and cool in the fridge for at least an hour before serving to allow the flavors to combine.
Grilled Corn Salsa Recipe
- 4 ears sweet corn
- 1/2 red onion, finely diced
- 12 cherry tomatoes, quartered
- 1 - 2 jalapeños, seeded and finely minced
- juice of 2 limes
- 1/4 cup cilantro, chopped
- salt and pepper, to taste
- Wash and scrub the corn to remove as much of the silks as possible. Heat an outdoor grill or a grill pan to medium-high. Please the ears on the grill and cook for about 20 minutes, turning a bit every 5 minutes. The corn is done when there are char marks all around and the corn is bright yellow. Transfer the ears to a baking dish or large bowl until completely cool.
- Cut the kernels from the cob and add them to a medium-sized mixing bowl.
- Add red onion, tomatoes, jalapeño, lime juice and cilantro then stir until well combined. Make sure to break up any large chunks of corn kernels that stick together.
- Season to taste with salt and pepper. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to combine.
- Serve nice and cold with tortilla chips or pile it on top of your favorite Mexican dish. Enjoy!
Use our recipe as a guideline! Add your favorite veggies or adjust the ‘heat’ according to your own tastes.