Overhead shot of a big bowl of Grilled Corn Salsa topped with fresh cilantro
5 from 10 votes

Perfect Grilled Corn Salsa

Grilled corn salsa with perfectly grilled corn, fresh tomato, red onion and cilantro, a little lime juice to bring all together, and a dash of heat from serrano pepper.
Author: Minimalist Baker
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 (1/3-cup servings)
Category: Appetizer, Dip, Side
Cuisine: Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly No
Does it keep? 3-4 Days


  • 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)


  1. 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.
  2. Once grilled, slice corn off of the cob and add to bowl with remaining ingredients and stir.
  3. Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice for added flavor.
  4. Serve immediately. Will keep covered in the fridge for several days, but is best when fresh.


*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 4 one-third-cup servings)