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Grilled corn salsa recipe

Grilled Corn Salsa Recipe

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Prep Time 1 hr 15 mins
Cook Time 20 mins
Total Time 1 hr 35 mins
Course appetizers
Servings 8 servings
Calories 49 kcal

what you'll need

  • 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

let's do it

  • 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!

One Last Thing

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


Calories: 49kcalCarbohydrates: 11gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 48mgPotassium: 209mgFiber: 2gSugar: 3g
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