Corn Salsa

Grab your chips and dunk them into this delicious Corn Salsa! It’s packed with flavor, yet healthy. It’s made with perfectly grilled and charred corn, juicy tomatoes, chopped red onion and is tossed with a cilantro lime dressing. It can be served as an appetizer at any summer party or piled on top of tacos, quesadillas, grilled chicken, salmon or pork.

That moment you make  a recipe and you are pretty sure you can sit down and inhale the entire thing. Typically I do that with desserts, but this time it was something healthy!

Can I just say Grilled Corn Salsa is AMAZING! Loaded with grilled corn, onion, tomatoes, cilantro and lime juice. All those flavors come together to form an amazing salsa that pairs perfectly a few salty chips.

This is what you will become famous for when you bring it to your next summer party!

Ingredients Needed for Grilled Corn Salsa!

• Corn – We recommend fresh corn off the cob, but you could also char canned or frozen sweet corn in a skillet. Rinse and drain the canned corn before you char it. If using frozen do not thaw, add to skillet and char. Frozen will hold up better so we recommend using that. The canned might become mushy.
  
• Red onion – Adds a bright color to the salsa, but you could also use green onion that’s chopped. If you prefer cooked onions simply slice the red onion and lay it on the grill to char then dice.
  
• Lime juice – Grab a few limes and squeeze them yourself for best flavor
  
• Tomatoes – A Roma tomato works best because they have a higher flesh to water ratio. Remove any watery flesh so the salsa doesn’t become watery.
  
• Cilantro – Will add a bright, fresh, citrus pop, adjust to taste.
  
• Garlic – We used a minced garlic, but you can substitute for garlic powder.
  
• Salt – Don’t skip this, it really brings out the flavor!
  
• Ground black pepper

Optional Add-Ins

• Red Bell Pepper
• Yellow Bell Pepper
• Green Bell Pepper
• English Cucumber
• Jalapeno
• Ground Cumin
• Smoked Paprika
• Avocado
• Black Beans

Tools Helpful for Making Grilled Corn Salsa!

• Chef’s Knife
• Lime Juicer
• Garlic Press
• Cutting Board

Expert Tips!

• Grilling Corn – Husk the corn and remove all silk. Light brush with olive oil and place and a grill or skillet on high heat. Grill corn over direct heat about 10 minutes, rotating frequently, or until lightly charred on all sides, closing lid in between rotations.
• Charring Corn in Skillet – In a large skillet heat one tablespoon of olive oil, add the corn and cook, stirring occasionally. Cook until corn is charred about 5 minutes for canned and about 7 minutes for frozen.
• You may want to adjust the amount of salt you add to this depending on how you serve it. If you serve it with tortilla chips you will want less due to the fact the chips are salty. If you serve it over chicken, fish or pork then you might want a bit more.

If you are like me you are getting your hands on all the fresh sweet corn you can get right now. It is a main ingredient in almost every meal I have right now. It’s one of my favorite summer treats! I decided it was time I made a delicious, healthy snack out of it too. That’s when this Grilled Corn Salsa was born!

Seriously. I think I’m going to make another batch just to eat with a spoon. You can eat this with chips, top your meat or fish its so flavorful!

Love Corn? More Options!

• Amp this up and turn it into a salad with avocados. You can even add grilled chicken to make this Corn Salad a light and healthy meal!
• For a summer party pair this salsa with Corn Guacamole for a fun option.
• One of my favorite things about summer is enjoy Corn on the Cob hot off the grill.

Don’t forget, comment below and let me know how much you love this rub and what you used it on! Post a picture on Instagram and be sure to tag me so I can see it too!

I’m loving all of your delicious foodie photos! You can find me at @gimmesomegrilling or just #gimmesomegrilling – if you hashtag me, I’ll get to see it that way too!

Corn Salsa

Julie Evink

Packed with flavor, yet healthy. This salsa is made with charred corn, juicy tomatoes, chopped red onion and is tossed with a cilantro lime dressing. It can be served as an appetizer at any summer party or piled on top of tacos, quesadillas, grilled chicken, salmon or pork.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Total Time 10 mins

Course Appetizer

Cuisine American

Servings 8

Calories 71 kcal

Ingredients

  

1x2x3x

• 2 c. corn charred or grilled
• 1/2 c. diced purple onion
• 1 1/2 Tbsp fresh lime juice
• 2 vine ripened tomatoes seeded & diced
• 1/4 c. chopped cilantro
• 1 clove garlic minced
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper

Instructions

 

• Mix all ingredients in bowl. Chill or serve immediately.

Notes

Expert Tips!

• Grilling Corn – Husk the corn and remove all silk. Light brush with olive oil and place and a grill or skillet on high heat. Grill corn over direct heat about 10 minutes, rotating frequently, or until lightly charred on all sides, closing lid in between rotations.
• Charring Corn in Skillet – In a large skillet heat one tablespoon of olive oil, add the corn and cook, stirring occasionally. Cook until corn is charred about 5 minutes for canned and about 7 minutes for frozen.
• You may want to adjust the amount of salt you add to this depending on how you serve it. If you serve it with tortilla chips you will want less due to the fact the chips are salty. If you serve it over chicken, fish or pork then you might want a bit more.

Nutrition

Calories: 71kcalCarbohydrates: 15gProtein: 2gFat: 1gSodium: 151mgPotassium: 261mgFiber: 2gSugar: 4gVitamin A: 910IUVitamin C: 11.6mgCalcium: 13mgIron: 0.5mg

Tried this recipe?Let us know how it was!

Recipe First Appeared on Julie’s Eats & Treats!