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A bowl of grilled corn salsa, ready to serve as an appetizer.

Grilled Corn Salsa Recipe

Print Recipe
Charred corn adds a distinct flavor to our grilled corn salsa. Fresh veggies and crispy sweet corn are a lighter alternative to ordinary salsa.
Course appetizers
Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Servings 8 servings
Calories 49
Author Cheryl Najafi

Ingredients

Instructions

  • 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!

Notes

Use our recipe as a guideline! Add your favorite veggies or adjust the ‘heat’ according to your own tastes.

Nutrition

Calories: 49kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 48mg | Potassium: 209mg | Fiber: 2g | Sugar: 3g