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    Home » Recipes » Side Dish Recipes

    Grilled Corn Salsa

    Published: May 6, 2021 · Last Updated: May 19, 2021 by Kyndra Holley

    Jump to Recipe·Print Recipe
    white bowl filled with grilled corn salsa, served with chips, guacamole and limes
    mortar and pestle filled with grilled corn salsa, served with chips, guacamole and limes
    individual glass serving glasses filled with grilled corn salsa, served with chips, guacamole and limes
    Grilled Corn Grilled | Hungry Foodie
    Grilled Corn Grilled | Hungry Foodie

    This easy Grilled Corn Salsa strikes the perfect balance of sweet, salt, acid, and heat. Bursting with summer colors and flavors, and ready in less than 30 minutes. You'll want to put this salsa on everything: your favorite taco salad, rolled up into a burrito, or served as a fresh side at your next cookout!

    clear mixing bowl filled with grilled corn salsa, served with chips, guacamole and limes
    Table of Contents show
    Ingredient Notes
    Step By Step Instructions
    Recipe Tips and Variations
    Frequently Asked Questions
    Other Recipes You Might Enjoy
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    Grilled Corn Salsa

    Ingredient Notes

    Ingredients for corn salsa - corn tomato, peppers, garlic, cheese, cilantro, limes, garlic cumin
    • Corn: sweet corn is the star of this recipe, adding a nice crunch! Buy it fresh and grill to add the perfect amount of roasty, charred flavor to complement and deepen the other flavors in this recipe.
    • Cojita cheese: this is a classic Mexican cheese that adds a delicious creamy element to the salsa without making it feel heavy. The flavor and texture are similar to feta.
    • Cilantro: fresh cilantro is a must in any Mexican-inspired dish -- paired with the lime juice, it brings a bright flavor and fresh fragrance to this salsa. Typically, I'm not a HUGE fan of cilantro, but in this recipe, it's essential!

    Step By Step Instructions

    white corn cobs being brushed with olive oil and salt and pepper and then grilled

    How to make grilled corn salsa

    STEP 1: First, brush the corn cobs with 2 tablespoons of olive oil. Season generously with salt and pepper.

    STEP 2: Grill, turning every few minutes. The corn is ready when it's golden with slight char marks and cooked through, about 12 minutes.

    white corn cobs being brushed with olive oil and salt and pepper and then grilledwhite corn cobs being brushed with olive oil and salt and pepper and then grilled

    STEP 3: Let the corn cool and then cut the kernels off the cob.

    STEP 4: Next, add the remaining 2 tablespoons of olive oil, lime juice, lime zest, garlic, and cumin to a small bowl. Whisk to combine.

    ingredients for corn salsa in a bowl - corn, tomato, peppers, garlic, lime, onion, cumin, salt

    STEP 5: To a large mixing bowl, add the corn, tomatoes, bell pepper, jalapenos, cotija, red onion, and cilantro. Toss to combine.

    STEP 6: Drizzle over the sauce and toss until the corn salad is evenly coated. Taste, and add additional salt and pepper, if desired. Serve with fresh lime wedges, tortilla chips and guacamole.

    clear mixing bowl filled with grilled corn salsa, served with chips, guacamole and limes

    Recipe Tips and Variations

    • Grilling the veggies: do NOT overcook the corn. This will result in a chewy mushy texture, and nobody wants that. You can also slice the red onions, bell pepper, and jalapeno and throw them on the grill to deepn the roasted flavor.
    • Storage: store in the fridge for up to 5 days.
    • Serving suggestions: I like to make a flight of Grilled Corn Salsa, guacamole, and Pineapple Salsa as an appetizer, served with fresh tortilla chips. It also makes a great side dish along with this Cilantro Lime Cauliflower Rice. You can add this corn salsa to shredded pork tacos, wrap it up in a burrito or a burrito bowl, or serve as a side with this Green Chile Chorizo and Chicken Mexican Casserole or Chili Lime Chicken with Avocado Feta Salsa. Anywhere you need a fresh pop of flavor!
    • Make it dairy free: to make this Grilled Corn Salsa recipe dairy free, simply omit the cotija cheese.
    • Add some fruit: This is delicious with chopped fresh pineapple or strawberries added to it.
    mortar and pestle filled with grilled corn salsa, served with chips, guacamole and limes

    Frequently Asked Questions

    Can I make this recipe with frozen corn?

    Technically, yes, but I don't recommend it. The appeal of this Grilled Corn Salsa is, well, the grilling! The roasted flavor really compliments the sweetness of the corn, and using fresh corn is what gives the salsa a beautiful, crunchy texture.

    Does corn need to be boiled before grilling?

    If you're buying corn early in the season, you can blanch before grilling. Simmer the shucked corn in salted water for 3 to 4 minutes and immediately grill. Corn purchased at the peak of the season can go right on the grill.

    Is corn paleo?

    Corn is a grain, so it's not allowed on paleo or Whole30. If you're looking for a Whole30-compliant salsa, try this Pineapple Salsa.

    white bowl filled with grilled corn salsa, served with chips, guacamole and limes

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    clear mixing bowl filled with grilled corn salsa, served with chips, guacamole and limes

    Grilled Corn Salsa


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    • Author: Kyndra Holley
    • Yield: 10 servings 1x
    • Diet: Gluten Free
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    Description

    This easy Grilled Corn Salsa strikes the perfect balance of sweet, salt, acid, and heat. Bursting with summer colors and flavors, and ready in less than 30 minutes. You'll want to put this salsa on everything: your favorite taco salad, rolled up into a burrito, or served as a fresh side at your next cookout!


    Ingredients

    Scale
    • 6 ears of corn, shucked 
    • 4 tablespoons olive oil, divided 
    • salt and pepper
    • juice of 1 lime
    • zest of one lime
    • 2 cloves garlic, minced
    • ½ teaspoon cumin
    • 2 vine-ripened tomatoes, diced 
    • 1 small red bell pepper, diced
    • 1 jalapeno, seeded and diced
    • ½ cup crumbled cotija cheese
    • ½ cup diced red onion 
    • ¼ cup chopped fresh cilantro
    • lime wedges, for serving 
    • tortilla chips, for serving 
    • guacamole, for serving

    Instructions

    1. Brush the corn cobs with 2 tablespoons of olive oil and season generously with salt and pepper. Grill, turning every few minutes, until golden with slight char marks and cooked through, about 12 minutes. Let cool and then cut the kernels off the cob.
    2. Add the remaining 2 tablespoons of olive oil, lime juice, lime zest, garlic, and cumin to a small bowl and whisk to combine.
    3. To a large mixing bowl, add the corn, tomatoes, bell pepper, jalapenos, cotija, red onion, and cilantro. Toss to combine.
    4. Drizzle over the sauce and toss until the corn salad is evenly coated. Taste, and add additional salt and pepper, if desired.
    5. Serve with fresh lime wedges, tortilla chips and guacamole. 

     

     

    Notes

    • Grilling the veggies: do NOT overcook the corn. This will result in a chewy mushy texture, and nobody wants that. You can also slice the red onions, bell pepper, and jalapeno and throw them on the grill to deepn the roasted flavor.
    • Storage: store in the fridge for up to 5 days.
    • Category: Side Dish Recipes
    • Method: Mixing
    • Cuisine: Mexican

    Nutrition

    • Calories: 125
    • Fat: 8.2g
    • Carbohydrates: 13.5g
    • Fiber: 2.2g
    • Protein: 3.7g

    Follow Me on Instagram @kyndraholley

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    Kyndra Holley - International Best Selling Cookbook Author, and the face behind this blog and Peace Love and Low Carb. When I am not hard at work creating recipes and healthy living content, I can be found exploring the world, playing with our 5 crazy pups, hiking, or just kicking back and relaxing with a cup of coffee and a good book.

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