Fresh Grilled Corn Salsa
This fresh corn salsa is made with charred corn, juicy tomatoes, crisp red onion, peppers, and zesty lime juice. It’s bright, flavorful, and perfect as a dip with tortilla chips or a topping for tacos and grilled meats. Quick to prepare and naturally healthy, it’s an easy summer recipe everyone will love!
This fresh grilled corn salsa is a vibrant mix of smoky-sweet corn, juicy tomato, crisp red onion, and zesty lime. Grilling or broiling the corn enhances its natural sweetness with a touch of charred flavor, making this salsa irresistibly bold and colorful. It’s the perfect summer side or topping for tacos, grilled meats, or scooped up with crunchy tortilla chips.
❤️ Why You’ll Love This Fresh Corn Salsa
Bursting with flavor. Charred corn adds a subtle smokiness that elevates the freshness of the vegetables.
Quick and easy. Ready in just 15 minutes with simple, fresh ingredients.
Naturally healthy. Packed with veggies, herbs, and no added sugar.
Versatile. Works as a dip, side dish, or taco topping.
How to Make Fresh Corn Salsa
- Char the corn. Husk the corn and brush it lightly with oil. Grill or broil for 8 to 10 minutes, turning often, until it’s lightly charred in spots. Let it cool, then cut the kernels off the cob.
- Combine the ingredients. In a large bowl, combine the corn with diced tomatoes, red onion, bell peppers, jalapeños, cilantro, garlic, and fresh lime juice.
- Season and chill. Add salt and pepper to taste, stir well, and refrigerate for at least 1 hour to allow the flavors to blend.
Recipe Variations
- Add black beans. Stir in a cup of rinsed (canned) black beans for a heartier salsa.
- Make it creamy. Toss in crumbled cotija cheese or a drizzle of crema.
- Spice it up. Use serrano peppers instead of jalapeños for more heat.
- Try it raw. Skip the grilling and use fresh, raw corn for a crisp, extra-sweet version.
?️ How to Use and Serve Fresh Corn Salsa
- Spoon over chicken, fish, or shrimp tacos for a pop of color and crunch.
- Mix into a green salad or grain bowl for a burst of flavor.
- Spoon over steak, chicken, or pork for a fresh, zesty finish.
- Add it inside quesadillas or burritos for extra texture.
How to Store Fresh Corn Salsa
Refrigerate. Transfer the salsa to an airtight container and refrigerate for up to 3 days. The flavors will continue to meld as it chills.
Freeze? Freezing is not recommended, as the fresh vegetables will lose their crisp texture.
To serve again. Stir well before serving and add a squeeze of fresh lime juice to brighten the flavors.
Fresh Grilled Corn Salsa
Ingredients
- 3 ears of corn
- 1 large plum tomato, seeds removed, diced
- 1 large clove garlic, minced
- 1/4 cup minced red onion
- 2 to 3 tablespoons finely chopped red bell pepper
- 3 tablespoons lime juice
- 3 tablespoons fresh chopped cilantro
- 2 to 3 tablespoons finely minced jalapeno, or poblano pepper
- Dash salt and pepper to taste
Instructions
- Prepare the Corn: Remove the husks and silk from the ears of corn. Rinse well. Brush the corn with oil and grill or broil, turning frequently, for 8 to 10 minutes or until charred in places. Let it cool. When the corn is cool enough to handle, cut the corn from the cobs and transfer to a large bowl.
- Combine: Add the remaining ingredients to the bowl. Mix well and refrigerate for at least an hour before serving.
