Charred Corn Salsa
Prep time
Cook time
Total time
A fresh salsa with all the Summer flavors! Corn, tomatoes, jalapeno and lots of lime juice! Perfect on tacos, as a side dish with any protein of choice or served with a big bowl of chips! Recipe adapted from Cooking Light Magazine.
Recipe type: Appetizer, Side, Salad, Summer
Cuisine: Gluten-Free, Vegan, Dairy-Free, Nut-Free
Serves: 6-8 servings
  • NOTE: recipe halves well and is customizable -- feel free to add more or less of your favorite ingredient to tastes
Zesty Corn Salsa
  • 5 ears fresh corn OR 4 cups frozen or canned corn (2 15oz cans), drained and rinsed
  • 3 tablespoons olive oil, divided
  • ½ cup red onion, finely chopped
  • ½ cup cilantro, chopped
  • 1 teaspoon lime zest (grated lime rind)
  • 3 tablespoons fresh lime juice
  • 1 teaspoon kosher salt
  • 1 jalapeños, de-seeded and minced
  • ½ cup cherry or grape tomatoes, halved or quartered
  1. If using corn on the cob, preheat grill to medium-high. Brush corn with 1 tablespoon oil. Grill, uncovered, turning often, until charred on most or all sides, approximately 15 to 20 minutes. Let cool a bit then, with a knife, slice kernels off the cobs.
  2. If using canned or frozen corn, heat 1-2 tablespoons oil in a large saute pan over medium-high heat. Add corn, and saute for 10-12 minutes or until it starts to brown. If it starts to "pop", cover and continue cooking.
  3. Combine corn, remaining 1-2 tablespoons oil and all the remaining ingredients.
  4. Taste, season with additional salt/pepper and enjoy!
  5. Tastes best fresh but keeps well in a sealed container in the refrigerator for several days so can make ahead.
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