Summer = grilled corn. It’s as simple as that. At least that’s how we do summertime in the Midwest.
Come for a visit and you’ll see. We’ll feed you lots of grilled corn, bbq chicken, and hard apple cider. It’s what we live on come May – August.
Make this grilled corn salsa and you’ll understand what we’re obsessing over. Sweet, slightly charred grilled corn, fresh tomatoes, onion and cilantro, lime juice and a little heat from serrano pepper. Heaven in a dip, I say. Your summer’s about to get a little more legit.
There’s seemingly a hundred different ways to grill corn and everyone’s got their own trick. Well, we’re no exception. John and I have grilled tons of corn during our three years of marriage and we’ve gotten pretty darn good at it. Not to brag, but we know what we’re doing when it comes to grilled corn.
The trick? Leave the husk on and grill it first, then once it gets a char remove the husk and strings and put it back on for a little color. Two-three minutes later and you have grilled corn perfection on your hands.
This salsa is everything I love – sweet, savory, spicy, crunchy, and fresh. It’s perfect with chips, on top of tacos, tostadas, or enchiladas, inside quesadillas and atop Mexican pizzas. Perfect any way you serve it – you really can’t go wrong.
Side note: you can learn about the origins of salsa here.
What are you waiting for? Get a chip and dig in!
*mad props to @gnarleighjen for being my bodacious hand model. babe alert.
Perfect Grilled Corn Salsa
Ingredients
- 2 large ears corn
- 1/4 red onion (diced)
- 2 ripe tomatoes (seeds slightly removed and diced)
- 1 whole serrano or jalapeño pepper (seeded and minced)
- Sea salt and ground black pepper (to taste)
- 1 medium lime, juiced
- 1/3 cup fresh cilantro (chopped)
Instructions
- To grill corn (preferably over charcoal for best flavor), leave the husk on and grill it first until charred. Then remove the husk and strings and put it back on the grill for a little color – 2-3 minutes – rolling to heat all sides.
- Once grilled, slice corn off of the cob and add to bowl with remaining ingredients and stir.
- Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice for added flavor.
- Serve immediately. Will keep covered in the fridge for several days, but is best when fresh.
Taryn says
I had some leftover grilled corn from dinner the other night and needed something to do with them. I made some ground turkey tacos and topped them with sour cream, cheese and this corn salsa and they were amazing! I cut back on the tomato (just 1) since my husband hates tomato and only used 1/2 a jalapeño since I was feeding little ones. It was amazing, even my 3yo loved it! It was great with the tacos but even better with chips! Would definitely make this again!!!
Yum! That combo sounds amazing, Taryn! Thank you for sharing! xo
Gail Gibbons says
I made this! My family loves it on chicken fajitas. I only added black beans.
Yum, that sounds delicious! Thank you for sharing, Gail! xo
Denise says
Loved this recipe! I find regular onions (even red) a bit too strong, so I opted for green onions, and for extra yum, some black beans!
I used the very tiny bit of leftovers the next day on some greens and brown rice! SO DELISH!
We’re so glad you enjoyed it, Denise. Love your modifications, too! Thank you for sharing! xo
Christine Gabrick says
Would the corn salsa be good to serve with Vegan crab cakes?
Possibly! It depends on the flavors in the vegan crab cakes.
Janet says
This salsa is delicious! I did it the first time without the corn and then a few more times without the corn. I went shopping at “The Fresh Market” yesterday, and found amazing summer sweet corn (I’m in Florida) . . . I then decided to grill out (all vegan, of course) I charred the grilled with the husks and then removed for color as instructed in the above recipe, turned out AMAZING! I had so much corn left over that I am doing to have a little side of corn tonight soon! <3. Had a friend over today, we decorated my place a bit more for Halloween and I gave the remaining salsa for the friend to take home, who is sooo happy! I added fresh garlic to mine! I love garlic (raw, is healthy, research this if you would like) it was fun for my friend and I to enjoy a home made snack, and will no longer be buying it…unless I am in a pinch like going to the beach! Thank you minimalist baker!
We’re so glad you enjoyed it, Janet! Thanks for sharing!
Diana says
I Just made this. Basically a pico de gallo with corn in it. At my grocer, I had to buy four corns for $1.00, when all I really wanted was two. But then it would $1.58, so I bought four. Searched for a corn salsa that only used two cobs, this one really fit the bill for what I had on hand. Very tasty too. I never thought of just adding fresh corn to a pico de gallo recipe. Genius. Thank you very much. Oh, and I can see how it works to add beans and make a whole dip out of it, as others have done. (I’m using mine for a chicken enchilada topping.) Great recipe for summer corn.
We’re so glad you enjoyed it, Diana! Thanks so much for sharing!
Vickie says
Ussed Trader Joe’s frozen fire roasted corn, a little less tomato. Added: a can of black beans, avocado. Waited to add avocado until just before serving. Wonderful! Made a ton! Do NOT double it. Make sure to cut tomato very small. Served with Tortilla chips. Would also be wonderful in a rice bowl
Whoop! Thanks for sharing, Vickie!
Jasmine says
So so good!! I realized there wasn’t mention of corn as part of the tortilla assembly? Of course that was intuitive so I did include it but just a little note there. This was absolutely delicious, hubby loved it, and I had extra corn so made side of corn salsa. Fantastic dinner!
Thanks for sharing! We’ll look again at the recipe instructions!
Donna says
So good! I made this with fresh corn, sauteed pretty dry (no oil) on the big cast iron pan. Brought out a lot of sweetness. I also added black beans. Mixed together in a bowl with other ingredients. Not cold, not hot. Had this as a lunch with tortilla chips (served 2). Great flavors!
Yum! Thanks for sharing, Donna!
Shantay says
Loved this!
Jody says
Very simple recipe that is incredibly delicious. This is an easy way to impress your friends.
Janie says
I tried this recipe. Today. It was easy and delicious. Good to eat if you are trying to keep calories down. Very filling too. Will make this one for the books. Thank you
Samantha says
This was very good but is very spicy if you add the entire jalapeño. Next time I will add half but if you like spice it is excellent. The corn also gave this salsa a good sweetness. I also added extra red onion and cilantro because of preference. Other than that you do not need to change a thing! Will definitely make again:)
Ida Moser says
I cooked the corn on a gas grill and added some hickory smoke Chips to enhance the flavor. The corn was very sweet with a slight hint of smoke. Absolutely incredible recipe that I will be preparing again soon.
Carolyn Jenkins says
Since corn season is long gone, but NACHO season is everlasting, I just made this recipe with frozen corn and it is delicious. Thank you!
Silvia says
I have a few corn on the cobs to use up, no husks on them however. And I also don’t have a bbq… Can I oven-roast the corn? If so, do you have a temperature and time to recommend? I think this corn salsa would go perfect with the vegan huevos rancheros I want to make.
Either that or just boil! Or shave it off and saute.
mistercooke says
Incredibly tasty! I had never tried grilled corn before now, but I stumbled upon your recipe, and decided to try it — and am I glad I did! Thank you!
Jen says
Easy to prepare and yummy!
christina says
I don’t usually comment on recipes, but this time I had to share. I made this salsa today. It’s a rainy day here, so I did not grill the corn, I simply boiled/steamed it as I normally would do. I also added a can of black beans. Oh, my goodness! So delicious. Even my super picky 6 yr old loved it (I separated the batch before I added the jalapeño, so his wasn’t spicy at all). This recipe is definitely a keeper.
Megan says
Yep, so good!! Thank you! I made tamales with my corn husks, so I had lots of cobs to cook up. This salsa was exactly what I wanted! I shoud have made a double batch!
Note: I pan-roasted my corn in a tiny bit of coconut oil.
Wonderful – thanks for sharing!!
Anita says
Thanks for this fab recipe. Easy to prepare, and devoured by my dinner party guests in no time flat! :) Only question is… What to make next?!
Cheryl Emanuels says
Where has this been all my life! LOVE IT!!! Thnks for sharing!
Kelzee says
This beautiful, easy dish is taunting me from the fridge. Must.save.for.family.dinner!
Hunter says
Looks like an awesome recipe, would there be a viable alternative for tomatoes in it?
Carmen says
Try some cooked black beans
Jenny @ BAKE says
these photos are gorgeous and I love the sound of this salsa
Scott says
Family (including four year old) chowed down on this tonight. Pretty much summer in a bowl! Simple, fresh and delicious – Loved it.
Hannah @ CleanEatingVeggieGirl says
This looks SO good!!! Now I just need a grill!! ;)
Joy//For the Love of Leaves says
Yum! I could eat that whole bowl right now with a spoon!
Kristi says
There is nothing better than fresh grilled corn, especially in fresh salsa.
Abby says
looks so, so amazing…
and i am in love with that incredible .gif!
christie says
i’m pretty sure i could just eat that with a spoon!!! yuuuuummmm!!!!
ericathevegan says
That looks totes good(:
Can’t wait to make my summer dishes as well.
Ashley says
Pass the chips. I’m in!
Stephanie @ Girl Versus Dough says
Mmm, pretty sure I could eat this salsa with chips for breakfast, lunch and dinner. SO YUM.
Kathryn says
Such a great salsa. Love the idea of that grilled corn.
Erin | The Law Student's Wife says
Yet another reason I need to sneak a BBQ grill into our tiny apartment. This salsa screams summer! I might not even need a chip…
Tieghan says
I with you, Summer=Grilled corn! I can not stop putting it in everything cook and believe me I have already dove into the corn salsa! Love you simple, but delicious recipe!
Katrina @ Warm Vanilla Sugar says
Corn salsa is key for summer and this recipe looks lovely!
Stacy says
Yum! What sort of chips are they in the picture? :)
just blue corn!
Annette Trahan says
Do you soak the corn prior to putting pit?
Rob says
I do so that the corn steams first. You can also do this in a fire pit.
Tammy says
How do you steam first without removing husks? I really want to try and make this but am really unsure of how to. I respectfully thank you for your help.
Paul says
For Tammy, soaking the corn while still in the husk surrounds the cob with moisture. So it “steams” for bit while on the grill.